Tuesday, August 6, 2013
Now, don't you feel better?
Try it again... with a lisp.
I love that!
But, mention LIMA BEANS and people are not very happy.
Really? I can't remember the last time someone served me a lima bean...?
Mom? Are you out there?
However, I almost always have frozen edamame in the freezer for a variety of recipes like- Asian Noodle Salad, or Asian Veggie Salad. SO why not use edamame in the Southern classic Succotash, which is usually corn and lima beans?
This was easy and delicious and frankly, you could even do it with frozen corn instead of fresh corn. One other thing... I don't use shallots very often, so if you don't have any... use red onions, minced or skip them altogether, using green onions and parsley adds a lot of flavor too.
I'm going to have to rustle up some Lima beans and give them another try, really, I bet they are pretty good.
3 ears of fresh corn, cut off the cob, or about 2 cups kernels
2 cups edamame, frozen and shelled
1 garlic, minced
2 shallot, sliced
1/4 cup green onions, sliced
1-2 Tbsp fresh parsley
2 Tbsp butter
1 Tbsp olive oil
salt and pepper
Saute the shallots (or red onions) and garlic in the butter and olive oil over medium high heat, just until they start to soften, 2-3 minutes. Add the frozen edamame and fresh corn (or frozen) and heat thoroughly, about another 3-4 minutes. Add the parsley and green onions stir for another 1-2 minutes. Add salt and pepper to taste, and serve. Add more butter, if desired, when serving.
Like Edamame and need some more ideas?
Asian Whole Wheat Noodle Salad with Edamame
Southwestern Edamame Salad
Marinated Tofu and edamame Salad