Vegan Succotash with Sweet Corn and Fire Roasted Edamame

This vegan succotash is a hearty and flavorful dish that is perfect for a summer meal. The combination of sweet corn, fire roasted edamame, and tender black-eyed peas and lima beans creates a delicious and satisfying dish. This recipe is easy to make and can be tailored to your own taste preferences.

Succotash is a Native American dish that has been around for centuries. The dish is typically made with corn, beans, and lima beans, and can be seasoned with a variety of spices and herbs. This vegan version of succotash is made with black-eyed peas, lima beans, sweet corn, and fire roasted edamame. The dish is seasoned with a simple combination of olive oil, onion, green bell pepper, and red bell pepper. The result is a delicious and flavorful dish that is perfect for a summer meal.

Prep time: 10 | Cook time: 75 | Serves: 4

Ingredients

• 1 cup dried black-eyed peas, picked over and rinsed
• 1 cup dried lima beans, picked over and rinsed
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 (15 ounce) can sweet corn, drained
• 1 (15 ounce) can fire roasted edamame, drained

Instructions

1. In a large pot, combine the black-eyed peas, lima beans, olive oil, onion, green bell pepper, and red bell pepper.
2. Add enough water to cover the beans by 2 inches.
3. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beans are tender.
4. Add the sweet corn and edamame and cook for an additional 15 minutes.
5. Season with salt and pepper to taste and serve.

Why It Works

• The combination of sweet corn, fire roasted edamame, and tender black-eyed peas and lima beans creates a delicious and satisfying dish.
• The simple seasoning of olive oil, onion, green bell pepper, and red bell pepper allows the natural flavors of the vegetables to shine through.
• This recipe is easy to make and can be tailored to your own taste preferences.