FOODIE FRIDAY -- Edamame Succotash

I don’t know about you, but I was never a big fan of succotash. For those of you lucky slobs who have never had the pleasure of eating it, succotash is usually a mixture of lima beans and corn. Corn, I like. Lima beans, not so much. They taste like I would imagine a teenager’s gym locker would smell like. The texture isn’t much more pleasant with the slimy little kidney-shaped beans that have a gnarly grainy texture with zero flavor.

This explains why I don’t eat succotash . . . until I found this recipe.

I don’t know where I found this recipe, but since I feel like it’s a winner then it must be a Bon Appetit recipe. But then again, when you add bacon to anything--it’s a winner of a recipe.

The only difficult part of this recipe is shelling the edamame. In the long run, this recipe is worth the soggy fingers.

Edamame Succotash

2 Tbls. toasted sesame oil

½ cup finely diced red onion
1 tsp. minced garlic
2 thick strips applewood-smoked bacon, finely chopped (1/3 cup)
1 cup frozen edamame, thawed
½ cup fresh corn kernals (frozen works well)
¼ cup small diced red bell pepper (I don’t use)
Kosher salt and white pepper

In large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.

Add the edamame, corn and bell pepper and sauté for 2-3 minutes. Season with ½ tsp. salt and 1/8 tsp white pepper. Remove from heat and serve hot.

 Enjoy, Peeps!