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Cast iron skillet with edamame succotash and spoon.
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Succotash Recipe with Edamame

This succotash recipe with edamame is a modern take on the southern lima bean and corn dish.  You can certainly use lima beans here, but the edamame, which are green soybeans, give the dish a boost of flavor and protein. The succotash is great as is or served with grilled steaks, chicken or fish. Look for shelled edamame in the frozen section of large supermarkets, natural-foods stores or Asian markets.
Prep Time5 minutes
Cook Time15 minutes
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 201kcal

Ingredients

  • 1 ½ cups frozen or fresh shelled edamame
  • 4 oz. chopped pancetta or bacon
  • 1 Tbs. vegetable oil
  • ¾ cup chopped red bell pepper
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups fresh or frozen corn kernels
  • 3 Tbs. dry white wine or water
  • 2 ½ Tbs. rice vinegar
  • 3 Tbs. chopped fresh parsley
  • 2 Tbs. chopped fresh mint or basil
  • ½ tsp. salt
  • Fresh ground pepper to taste

Instructions

  • Bring a large saucepan of lightly salted water to a boil. Add the edamame and cook until tender, about 4 minutes or according to package directions. Drain well.
  • Meanwhile, in a large nonstick or cast-iron skillet, cook the pancetta, stirring often, until crisp. Transfer to a bowl. 
  • Add the bell pepper, onion and garlic to the skillet and cook, stirring often, until vegetables start to soften, about 2 minutes. Stir in the corn, edamame and wine and cook, stirring frequently, for 5 minutes.
  • Remove the skillet from the heat. Stir in the reserved pancetta, vinegar, parsley, mint, salt and pepper. Serve warm or at room temperature. 

Notes

The succotash can be made ahead, covered and refrigerated for up to 2 days.
You can use beans other than edamame and lima, such fava beans, cranberry beans, and black-eyed peas.
 

Nutrition

Serving: 6g | Calories: 201kcal | Carbohydrates: 15.5g | Protein: 8.8g | Fat: 12.4g | Cholesterol: 12.3mg | Sodium: 135.8mg | Sugar: 5.6g