Slow Cooker Edamame Succotash to the rescue. A delicious side dish that everybody can love and all you have to do is throw everything in the crockpot.
This Edamame is a sort of succotash without the lima beans. I love succotash almost as much as I love to say it. For some reason, I always forget to make it. Just think, I could be saying succotash more often.
I have heard that quite a few people don’t like lima beans so I switched them out with edamame. Another good thing is that I have never met anyone who doesn’t like edamame so this is a win-win.
Throw everything in the crockpot and you will have a different and delicious side dish that is easy easy easy. Slow Cooker Edamame to the rescue with or without company.
Slow Cooker Edamame Succotash
- 1 cup white onion chopped
- 2 cups frozen edamame
- 15 ounces Can Corn, drained and rinsed drained
- Italian plum tomatoes chopped to measure about 1 cup to 1-1/2 cups
- 2 Tablespoons Coconut Oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Dried Oregano
- Put all of the ingredients in a Crockpot.
- Stir well.
- Cook on low 4 to 4-1/2 hours or on high 2 to 2-1/2 hours.
Let cool to room temperature.
Pack in rigid sided containers and freeze up to 4 months.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight for at least 6 to 8 hours.
The night of serving -
Zap it in the microwave for 2 minutes stirring after one minute.
Heat through in a saucepan and serve.