Recipe Corn & Soybean Succotash
Succotash is a simple great tasting recipe that is extremely versatile for the home gardener. Some people use corn and lima beans, but I prefer corn and soybeans or edamame. This made a great dish for the Thanksgiving holiday, and the best part about it was that except for the butter, salt, and pepper, all the ingredients came from the garden.
Sweet Corn (White & Yellow) *Next year I am going to mix in blue sweet corn for more color
Edamame (Soybeans) Shucked
Red Bell Peppers
Salt & Pepper
1. Defrost corn and soybeans in the microwave. Let the peppers sit out for a couple of minutes, and then dice them, but do not microwave as they will get mushy. (All these ingredients were flash frozen in the summer)
2. Spray skillet with non-stick spray.
3. Heat corn, soybeans, and peppers on medium heat for 3 or 4 minutes while stirring. (Cooking times may vary depending on how full your skillet is.)
4. Add sage, butter, salt, and pepper to skillet, and stir. Continue heating 5 minutes or until cooked to your satisfaction.
5. Ready to serve!