Edamame Succotash

Here is last week’s featured recipe. I will be harvesting more edamame (soybeans) tonight to have for sale at tomorrow’s Blacksburg Community Market.

Edamame Succotash

Debbie Lee from Food Network Magazine

Makes 2 cups


2 tablespoons toasted sesame oil

1/2 cup finely diced red onion

1 teaspoon minced garlic (I used a large clove)

2 strips (1 ½ ounces) apple-wood smoked bacon, finely chopped

1 cup (6 ounces) frozen edamame thawed (I used freshly harvested beans from the garden, shelled and rinsed)

1/2 cup fresh corn kernels from 1 small ear (I may have used a bit more than that)

¼ cup small diced red bell pepper (green bells in my case b/c mine are slow to turn red)

Kosher salt and freshly ground white pepper


  • In a large skillet, heat the sesame oil over medium heat. Sauté 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 teaspoon salt and 1/8 teaspoon white pepper (or to taste; I used black pepper).
  • Remove from heat and serve hot (seems to me it would also take a-ok cold, too).

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