But stay with me, I promise this is good. And colorful.
It all started with some pimentos. Fresh ones, and some fresh hot peppers from the garden.
See, those are nice looking and tasty.
So dice those up, add some chopped garlic and get them going in a skillet. Then add some edamame. Yup, soy beans. They fill the roll of lima beans and I think are tastier. The edamame with some corn, heated through and finished off with some green onion and cilantro. It was delicious. My husband had two huge servings, that is always a good sign.
So, give succotash another chance, I promise it is good.
2 poblano peppers diced
4 pimento peppers or 2 red bell peppers diced
2 cloves garlic, diced
1 16 oz bag frozen corn
1 16 oz bag frozen edamame
1/4 cup chopped cilantro
2 green onion, white and green portions, chopped
Over medium heat, saute the peppers and garlic in 1 tablespoon oil until softened, about 5 minutes. Add the edamame and corn, stir to combine, and allow to heat through, about another 8-10 minutes. Add cilantro and green onion, stir to combine. Season with salt and pepper to taste.