Disclosure: This post first appeared in 2013. Even though I am now serving as an ambassador for The Arkansas Soybean Promotion Board, I was not compensated for the post. 

I have tons of stories to share with you about my day at #Bean2Blog with P. Allen Smith and The Arkansas Soybean Promotion Board at Smith’s amazing Moss Mountain Farm, but I just had to first share this oh-so-tasty edamame succotash that we were served at lunch during the event.  It is beyond easy and makes an attractive side dish (or main if you prefer) on your dinner plate.  I can’t wait for you to try it .  Be sure to let me know what you think.  I just know you will love it like I do. from A Taste of Soy

• Update Note (November 2017): I cannot tell you how many times I have made this recipe. Obviously, we really like it! Join me for next week’s THV11  segment when we’ll be celebrating Arkansas Soybean Month with Three Fold Noodles + Dumpling Company’s Soybean Hummus with Fa Gao and Spicy Pickled Cucumbers. Oh my goodness! It’s so good, y’all. It’s perfect for your holiday parties. Heck, it’s so good you’ll want to make up a batch for yourself often. Tune in Tuesday am at 6:15. You’ll be so glad you did!
• Three Fold Noodles in Little Rock is one of the partner restaurants with the Arkansas Soybean Promotion Board’s Kitchen|Fields Table Tour. 

#ARSoyStory
#ARSoySupper
#themiraclebean

The partner restaurants for Arkansas Soybean Month include:

• J Town’s Grill, Jonesboro
• Trio’s Restaurant, Little Rock
• The Hive, Bentonville
• The Southern Gourmasian, Little Rock
• Cafe at Heifer, Little Rock
• Brave New Restaurant, Little Rock
• Taylor’s Steakhouse, Dumas
• Postmasters Grill, Camden
• The Butcher Shop, Little Rock 

Edamame (Soy) Succotash with P. Allen Smith

by Debbie

Category Sides

Adapted from Taste of Soy produced by the Arkansas Soybean Promotion Board.

Notes

This succotash can be prepared ahead of time and reheated just before serving. It also makes a delicious filling for summer tomatoes or as a topping for grilled meats.
Recipe adapted from P. Allen Smith and Taste of Soy from the Arkansas Soybean Promotion Board.

Ingredients

• 2 cups edamame, cooked and drained
• 2 cups cherry tomatoes
• 1 cup corn, drained
• 1/4 cup red onion, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cayenne
• 2 teaspoons soybean oil

Instructions

1. Heat oil in a frying pan over medium heat
2. Add additional ingredients and cook for approximately 2 minutes, heating through.
3. Serve warm or at room temperature.

My variations

1. Replace 1/4-1/2 teaspoon ground chipotle pepper for the cayenne. Add in in 1/4 – 1/2 cup chopped cilantro. Add in 1/2 of a jalapeno, minced. Use roasted corn from the cob or frozen whole kernel corn for the canned corn. You can choose to add in any or all of these.

Tags

#ARSoySupper #ARSoyStory,

Arkansas Soybean,

Arkansas Soybean Promotion Board,

corn,

Edamame,

P. Allen Smith,

Succotash,

vegetables

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