Edamame Succotash

Ingredients

• 1 tablespoon butter 
• 2 tablespoons canola oil 
• 0.5 cup chicken broth 
• 2.5 cups kernel corn whole frozen
• 16 oz edamame frozen thawed
• 1 tablespoon mint leaves fresh chopped
• 1 medium onion chopped
• 1 medium size orange bell pepper diced seeded
• 1 medium size bell pepper diced red seeded
• 8 servings salt and pepper to taste
• 1 medium size bell pepper diced yellow seeded

Equipment

• frying pan

Directions

1. Saut onion in hot oil in a large skillet over medium heat 3 minutes or until tender.
2. Add bell peppers and corn, and cook 5 more minutes or until tender.
3. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted.
4. Remove from heat, and stir in mint and salt and pepper to taste.
5. Serve immediately.