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.
2 Tbls. toasted sesame oil½ 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.