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Saturday, March 26, 2016

Edamame Succotash

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 medium yellow or red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can del monte® diced tomatoes, undrained
  • 1 (15.25 ounce) can del monte® southwest corn with poblano and red peppers, drained
  • 2 cups frozen edamame, thawed
  • 1 teaspoon dried thyme
  • salt and black pepper
  • bottled hot pepper sauce

Recipe

    Preparation Time: 5 mins Cook Time: 9 mins Ready Time: 14 mins

  • heat oil over medium heat in a large skillet. cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
  • bring to boiling; reduce heat. simmer, uncovered, for 5 minutes or until heated through. season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. serve with additional bottled hot pepper sauce.

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