Edamame Succotash

Name: Edamame Succotash
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Southern
Ingredients: 411 grams Del Monte® Diced Tomatoes, undrained; 432 grams Del Monte® Southwest Corn with Poblano and Red Peppers, drained; 1 teaspoon dried thyme; 473 milliliters frozen edamame, thawed; 2 cloves garlic, minced; 1 Tbsp olive oil; 1 medium onion, chopped; 4 servings Bottled hot pepper sauce; 4 servings Salt and black pepper; 1 medium yellow or red bell pepper, chopped

Edamame Succotash might be just the Southern recipe you are searching for. This recipe serves 4. One serving contains 188 calories, 10g of protein, and 7g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up garlic, bottled pepper sauce, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 14 minutes.

Instructions

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.

Ingredients you will need

Canned Diced Tomatoes

Bell Pepper

Canned Corn

Edamame

Garlic

Onion

Thyme

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Hot Sauce

Black Pepper

Salt

Serve with additional bottled hot pepper sauce.

Ingredients you will need

Hot Sauce

Equipment

Frying Pan

Ingredients

Servings:

411grams

Del Monte® Diced Tomatoes, undrained 432grams

Del Monte® Southwest Corn with Poblano and Red Peppers, drained 1teaspoon

dried thyme 473milliliters

frozen edamame, thawed 2cloves

garlic, minced 1Tbsp

olive oil 1medium

onion, chopped 4servings

Bottled hot pepper sauce 4servings

Salt and black pepper 1medium

yellow or red bell pepper, chopped

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Succotash can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese. It has 4.5 out of 5 stars and a bottle costs about 24 dollars.

Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese

Piesporter - Goldtröpfchen is one of the best-known individual vineyards (Einzellagen) in the Mosel region of Germany. This vineyard consists of steep, slatey southern-facing slopes arranged in a dramatic amphitheater-like shape for ideal exposure and aspect with the river reflecting much-desired sun directly to the vines. The excellent Rieslings are typically sun-warmed and ripe, with pronounced slate minerality and balancing acidity. Ripe, full of tropical fruit flavors of pineapple, mango, and guava, with pastry accents. Offers a bright finish of kiwifruit and lime, showing a touch of chamomile and cream. A succulent Riesling.A perfect match for strong Indian and Asian spiced dishes. Also fantastic with a spiced duck leg, dishes with acidic sauces, roasted vegetables, and soft cheeses.