Edamame Succotash Recipe: Not Your Grandma’s Succotash

edamame succotash recipe

Edamame Succotash Recipe

For our take on succotash, we replaced the lima beans with edamame (unripened green soybeans).

Total time to prepare: 15 minutes

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Ingredients:

  • 1 Tbs. canola oil
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 2 cups corn, cut from 2 cobs or thawed from frozen
  • 2 cups shelled edamame, fresh, or thawed from frozen
  • ¼ cup low-fat sour cream or yogurt
  • ½ tsp. kosher salt
  • Freshly ground black pepper to taste

Directions:

  1. Heat the oil in a large skillet over medium heat. Sauté the pepper and onion for 2 minutes. Add the corn and edamame and heat through.
  2. Stir in the sour cream. Season with the salt and pepper and serve hot from the pan.

Now have a seat and enjoy this edamame succotash recipe. Serves 4

Nutrition Information:

Per Serving—

  • Calories: 170
  • Sodium: 200 mg
  • Total Fat: 7 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 19 g
  • Protein: 5 g
  • Fiber: 4 g

 

Do you have a favorite succotash recipe, or a favorite edamame recipe? Let us know in the comments.  

This article was originally published in 2014 and is updated regularly. 

9 Replies to “Edamame Succotash Recipe: Not Your Grandma’s Succotash”

  1. I’m surprised to see a recipe like this from Nutrition Action. Corn and soy are the most genetically modified foods there are. One Seventh Day Adventist doctor told me that as many as 45% of the population is allergic to soy and doesn’t know it (I’m allergic to it), and what was wrong with the old succotash recipe anyway. I really have never understood how soy could become the be all end all health food when there is a lot of disagreement among qualified nutritionists about whether it’s a healthy food choice at all.

    1. From the Nutrition Action Healthletter: Less than one percent of the population in the United States and in Europe is allergic to soybeans, according to the best scientific evidence and the nonprofit Food Allergy Research and Education organization.
      See this meta-analysis of 42 studies.

      There is not a lot of disagreement among qualified nutritionists about whether soy is a healthy food. A small minority of very vocal soy critics on the Internet, many of whom are not qualified nutritionists, have created the impression that soy foods are unhealthy by misrepresenting and exaggerating what the research on soy actually shows. The Nutrition Action Heathletter will have an article soon addressing some of the concerns about soy.

      There is no reliable evidence that food made with ingredients from current genetically modified crops pose any health risk. For the position of the Center for Science in the Public Interest (publisher of Nutrition Action Healthletter) on genetically modified foods and for answers to commonly asked questions about these foods, see: http://cspinet.org/new/pdf/biotech-faq.pdf

  2. P.S. I guess if you buy organic, this recipe might be reasonably healthy, but my comments about soy being a food allergen and maybe not that healthy stand.

  3. Like Ellen, I don’t see the benefit of switching out the lima beans here. One cup of limas has 15g protein, 13g of fiber, 955mg of potassium, only 4mg of sodium and none of the estrogens (that I’m aware of).. damame on the other hand has a couple more grams of protein but 5g less of fiber, almost one-third less potassium and twice the sodium — plus the estrogens and GMOs. Perhaps an accompanying note on what the chef was trying to correct with this recipe would help us understand why my grandma is getting a bad wrap for her succotash (especially because her’s didn’t include sour cream)..

    1. From the Nutrition Action Healthletter: According to data from the US Department of Agriculture, one-half cup of cooked edamame has about 14 mg of isoflavones, which are very weak plant estrogens. That’s about one-fourth to one-half the amount Asian women typically consume in a day without any sign of ill effects.

      There is no genetically modified edamame, according to the National Soybean Research Laboratory in Urbana, Illinois. Soybeans that are genetically modified are grown for animal feed.

      1. Please stop responding to the misconceptions of your readers with facts. It’s annoying! 😉

  4. By the way, if you delete lima beans and adding bell pepper, onion and soybeans, you are not making succotash.

  5. I don’t know how healthy it is, but my favorite succotash recipe uses limas, and corn like yours. but I use olive oil, saute the onions until they are almost golden in it and add a can of diced tomatoes and pinches of oregano and basil.

  6. I used fat free sour cream. Then I garnished each serving with some diced crisp-cooked turkey bacon. That put the flavor over the top. I will be making this again and again! Thank you.

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