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Autumn Succotash

3.9

(19)

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Autumn SuccotashRay Kachatorian

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Preparation

  1. Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.

TagsAmericanBaconCured MeatMeatShallotVegetableEdamameBean and LegumeCornSideDinnerDairy FreeGluten FreeNut FreeEasyQuickSauteThanksgivingFallBon Appétit

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