Soycotash

1. 1

   In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.

2. 2

   Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.

3. 3

   In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp.

4. 4

   Drain and add the cooked edamame and corn to the onion and bell pepper.

5. 5

   Mix in the butter until it melts.

6. 6

   Season to taste with salt, and pepper.

7. 7

   Serve hot or at room temperature.

8. 8

   Soycotash keeps for 2 days, tightly covered in the refrigerator.

9. 9

   Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.