Edamame Succotash

Recently, a friend told me she enjoyed posts with recipes. So, here's one from our dinner last night. The recipe is from August 2010 Cooking Light.

Edamame Succotash

1 slice bacon (I used 3)

1 T butter (I omitted)

2 cups copped sweet onion

2 cups fresh corn kernels (about 3 ears)

1 (16oz) bag frozen, shelled edamame, thawed

2 T red wine vinegar

salt & pepper

1/2 tsp sugar

3 plum tomatoes, coarsely chopped

1 red bell pepper, seeded & chopped

3 T torn basil

1) Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

2) Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; saute 3 minutes, stirring occasionally. Add corn; saute for 3 minutes or until lightly charred. Add edamame, and saute for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

***Update on Hudson- he is all better! We went back to the pediatrician Monday and his oxygen saturation was still low, he was still wheezing and his lungs sounded bad. He started a new antibiotic and it seemed to clear things up. We saw the doctor again today and his breathing sounded perfect and his O2 saturation was great. We're thankful!