Edamame Succotash

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 5 mins Cook Time: 9 mins Ready Time: 14 mins


• heat oil over medium heat in a large skillet. cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender. stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
• bring to boiling; reduce heat. simmer, uncovered, for 5 minutes or until heated through. season to taste with salt, black pepper and a few dashes bottled hot pepper sauce. serve with additional bottled hot pepper sauce.