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Soy Succotash |
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Serves: 4 Print this RecipeSuccotash is the early American colonists’ rendition of a native Narragansett dish made by stewing corn and beans together. Although there were many variations on the theme, the one that stuck was fresh lima beans and corn, often drenched in melted butter. This recipe ups the nutrition and (if you ask me) the flavor and texture by introducing fresh green soybeans (edamame) in place of the limas. Edamame are available frozen in their pods or shelled. The shelled ones are much more convenient for dishes like this. 1 1/2 cups frozen shelled edamame 1 (15-ounce) can corn kernels, drained and rinsed 1/4 cup chicken broth or vegetable broth 1/4 cup salsa, any heat level 1 tablespoon chopped cilantro, or 1 teaspoon cilantro pesto or chutney Combine the edamame, corn, broth, and salsa in a medium saucepan. Heat through, stirring often. Stir in the cilantro, and serve. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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