One of the only things that I won't eat (and this is coming from a girl who grew up on fresh venison, fried oysters and liver and onions) is lima beans. A popular southern side dish at Thanksgiving is succotash, but instead of traditional lima beans, this dish is made with edamame (which is a fancy word for soybeans). A complete recipe changer for me and something that I might consider as a side dish on my holiday table.
This dish is in memory of Brian's late brother, Ken.
1 red onion, chopped
2 tablespoons canola oil
1 medium orange bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
1 yellow pepper, seeded and diced
1 1/2 cups frozen whole kernel corn
1/2 cup vegetable broth
1 16 oz package frozen edamame
1 tablespoon butter
1 tablespoon fresh basil
salt and pepper to taste
Saute onion in hot oil in a large skillet over medium-high heat for 3 minutes or until tender. Add peppers and corn and cook for 5 minutes longer.
Stir in broth and bring to a boil; reduce heat to low. Stir in edamame and cook for 3 minutes. Add butter and stir until melted.
Remove from heat and add basil. Season with salt and pepper. Serve immediately.