Edamame Succotash Recipe

Name: Edamame Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Servings: persons

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

1
Heat oil over medium heat in a large skillet.
2
Cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender.
3
Stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
4
Bring to boiling; reduce heat.
5
Simmer, uncovered, for 5 minutes or until heated through.
6
Season to taste with salt, black pepper and a few dashes bottled hot pepper sauce.
7
Serve with additional bottled hot pepper sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium onion, chopped, 1 medium yellow or red bell pepper, chopped, 2 cloves garlic, minced, and more.

Yes, Edamame Succotash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edamame Succotash

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