Edamame Succotash

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium yellow or red bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can Del Monte Diced Tomatoes, undrained
• 1 (15.25 ounce) can Del Monte Southwest Corn with Poblano and Red Peppers, drained
• 2 cups frozen edamame, thawed
• 1 teaspoon dried thyme
• Salt and black pepper
• Bottled hot pepper sauce

1. Heat oil over medium heat in a large skillet.
2. Cook onion, bell pepper and garlic in hot oil for 4 to 5 minutes or until tender.
3. Stir in undrained canned diced tomatoes, canned corn, edamame and thyme.
4. Bring to boiling; reduce heat.
5. Simmer, uncovered, for 5 minutes or until heated through.
6. Season to taste with salt, black pepper and a few dashes bottled hot pepper sauce.
7. Serve with additional bottled hot pepper sauce.

olive oil, onion, red bell pepper, garlic, del monte, del monte, frozen edamame, thyme, salt, pepper sauce

Taken from allrecipes.com/recipe/edamame-succotash/ (may not work)