Autumn Succotash

Name: Autumn Succotash
Yield: 4 servings
Ingredients: 1 2 slices thick-cut bacon (about 2 ounces), chopped; 1 1 shallot, finely chopped; 1 2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed; 1 1 pound frozen corn kernels, thawed; 1 1/4 cup water; 1 1/4 cup chopped fresh Italian parsley

From the kitchen of Carly

Crispy bacon and caramelized shallots meet sweet corn and tender edamame in this streamlined succotash. Fresh parsley brightens everything right before serving. Simple, vegetable-forward, and ready in under fifteen minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 slices thick-cut bacon (about 2 ounces), chopped
11 shallot, finely chopped
12 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
11 pound frozen corn kernels, thawed
11/4 cup water
11/4 cup chopped fresh Italian parsley

Instructions

Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.