This edamame succotash happens to be my new favorite side dish. It’s got a lot going for it: light, quick, healthy, and delicious. While a traditional succotash has lima beans, this recipe uses the protein-packed and more glamorous bean, edamame. I added red bell pepper, corn, red onion, and garlic to it to pack in the veggies and the flavor. Oh and did I mention it also has bacon? While the bacon adds a lot of flavor to the dish, it could definitely be left out for a vegetarian version. But if you have no reason to leave it out, definitely keep the bacon.
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Edamame Succotash – Edamame and Bacon Mix
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Omnivore, Gluten-Free
Description
Sweet and savory succotash, perfect for picnics or potlucks. No need to serve warm!
Ingredients
- 4 slices bacon
- 1 tbsp (15 ml) olive oil
- 1 medium red onion, diced
- 1 red bell pepper, seeded and diced
- 1 clove garlic, minced
- 2 cups (473 ml) frozen or fresh corn kernels
- 12 oz (340 g) frozen, shelled edamame, thawed
- 1 tbsp red wine vinegar
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp sugar
Instructions
- In a large skillet, fry bacon until crispy. Once cooked, set aside on a paper towel-lined plate.
- Remove all but about 1 tablespoon of bacon grease from the skillet. Add 1 tablespoon of olive oil and heat over medium-high heat.
- Add onion and red bell pepper and cook until softened, about 5 minutes.
- Add garlic and cook for 1 more minute.
- Add corn and edamame and cook until heated through, about 4-5 minutes.
- Add vinegar, salt, pepper, and sugar and cook for another 2 minutes.
- Dice the cooked bacon and add it to the succotash, stirring to combine.
Notes
- For a smokier flavor, use smoked paprika in addition to or in place of the black pepper.
- If using fresh edamame, shell and blanch it before adding to the succotash to ensure it’s tender.
- This succotash can be made ahead of time and stored in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stir-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
Can I use frozen edamame for this succotash?
Yes, frozen shelled edamame works well here. Thaw it first and pat it dry so it does not water down the dish when it hits the hot pan with the bacon.
What is the best way to render the bacon so it stays crispy?
Start the bacon in a cold pan over medium heat and let it render slowly. Rushing it over high heat causes the fat to spatter and the bacon to cook unevenly, leaving some parts chewy. 
What else can I add to make this more of a complete side dish?
Corn kernels, diced red bell pepper, or cherry tomatoes all fit naturally alongside the edamame and bacon. a bit of apple cider vinegar stirred in at the end brightens the whole pan.
Looks delicious!