Edamame Succotash

Edamame Succotash

  • 1 slice center-cut bacon
    1 tablespoon butter
    2 cups chopped sweet onion
    2 cups frozen or canned Hanover Foods corn
    1 (16-ounce) bag frozen, shelled edamame, thawed
    2 tablespoons red wine vinegar
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon sugar
    1/2 cups Hanover Foods canned tomatoes chopped
    1 cup Hanover Foods frozen peppers, chopped
    3 tablespoons torn basil
  1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
  2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn ; sauté or until lightly charred. Add edamame, and sauté, stirring occasionally. Stir in vinegar and next 5 ingredients; cook, stirring occasionally. Sprinkle with bacon and basil.
Category

Side Dishes