Edamame Succotash

• 2 teaspoons vegetable oil
• 1/2 cup chopped red pepper
• 1/3 cup chopped Spanish onion (or other mild white onion)
• 2 minced garlic cloves
• 1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
• 2 cups fresh corn or 2 cups frozen corn
• 3 tablespoons vegetable stock
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper
• 1 tablespoon chopped parsley
• 2 tablespoons chopped fresh basil

1. Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
2. Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
3. Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
4. Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
5. Serve.

vegetable oil, red pepper, spanish onion, garlic, edamame, fresh corn, vegetable stock, salt, white pepper, parsley, fresh basil

Taken from www.food.com/recipe/edamame-succotash-170183 (may not work)