With fresh soybeans in place of traditional limas, our corn, bacon, and red-pepper succotash takes on a new twist.
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 large sweet onion, chopped (about 1 1/4 cups)
4 ears corn, kernels cut from the cobs (about 2 cups)
1/2 red bell pepper, seeded and chopped (about 1/2 cup)
1 cup low-sodium chicken broth
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon fresh-ground pepper
1 cup cooked edamame (green soybeans)
1/4 cup fresh basil leaves, roughly chopped
Make the succotash: Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and set aside. Add olive oil and onion to the skillet and cook until translucent - about 5 minutes. Add the corn and cook for 5 minutes. Stir in the bell pepper, broth, salt, sugar, and pepper and cook for 10 minutes. Add the edamame and cook for 5 more minutes. Stir in the reserved bacon and basil, transfer to bowls, and serve warm.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: g
Cholesterol: 5 mg
Sodium: 496 mg
Carbohydrates: 11 g
Fiber: 2 g
Protein: 4 g
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