Edamame Succotash

I saw this recipe from Cooking Light on Pinterest. I knew I would love it. Bacon, corn, bell peppers and edamame...delicious!  I thought Miss F would be a fan as she loves all the components individually.  She was not.  She wasn't even interested in eating the bacon.  C ate every last bite and told Miss F to eat her peas.  He thought the edamame was actually peas.  He also questioned why it was called "succotash" instead of "mixed vegetables."  I learned that edamame can also be called Mukimame while I was shopping for shelled edamame at Kroger.  These recipe comes together so easily and is a bright addition to your plate.

Edamame Succotash

3 slices bacon
1 tablespoon butter
½ cup chopped sweet onion
1 red bell pepper, seeded and coarsely chopped
2 cups fresh corn kernels
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons rice vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon sugar

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion and bell pepper; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar, salt, pepper and sugar. Return the bacon to the pan. Serve.

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