Well, I let my mother take a gander at a Cooking Light that I had because she had been looking for quesadilla recipes; she ended up cooking edamame succotash for me. I was so moved that I didn't even ask about the bacon type. I also have not knowingly had butter in ages; it's a slippery slope, you know...
Edamame SuccotashCooked anything interesting lately or had someone cook something interesting for you?
Yield: 4 servings (serving size: 1 1/4 cups)
Cost per Serving: $2.47
1 slice center-cut bacon
1 tablespoon butter
2 cups chopped sweet onion
2 cups fresh corn kernels (about 3 ears)
1 (16-ounce) bag frozen, shelled edamame, thawed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 plum tomatoes, coarsely chopped
1 red bell pepper, seeded and coarsely chopped
3 tablespoons torn basil
1. Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.
2. Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; 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 and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.
Fat:12.1g (sat 3.3g,mono 3.3g,poly 3.6g)
Julianna Grimes, Cooking Light, AUGUST 2010