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Simple Joyful Food

Kitchen confidence made simple.

vegetable

How to make a crispy soybean succotash.

March 12, 2018 2 Comments
#ad Kitchen|Fields Tour Postmaster’s Grill soybean succotash #ArSoyStory #miraclebean - main (c)nwafoodie

Disclosure: I am serving as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #ARSoyStory #themiraclebean #ARSoySupper

Next Tuesday Spring arrives. Officially. She’s been softly nudging her way into our lives here in Arkansas. How about where you live? The daffodils are straining their necks, anxious to grab every bit of sunlight and warmth they can get. Little purple flowers on vines just showed up. Or perhaps they’ve been there for weeks and I am just now noticing? Overnight the air once again became crisp and there are talks about a nor’easter arriving in NYC. Spring is proceeding slowly.

Let’s jump-start it. Rev it up!

I don’t know about you but I looooooove it when vegetables come into season. (Of course I know you do, silly). Bursting tomatoes, crisp corn-on-the-cobb and all the juiciness of ready-to-eat-before-it-spoils-because-it-is-so-incredibly-ripe produce. Platters and dishes bursting with vibrant colors.

While we do have to wait for the expectant growing seasons of local vegetables, we can take advantage of vegetables that were frozen while in season. We can also start reintroducing vibrant colors to our dinner plates in anticipation of what lies ahead.

This month the Arkansas Soybean Promotion Boards’ Kitchen|Fields Table Tour highlights a bone-in pork chop with soybean succotash served at the Postmaster’s Grill restaurant in Camden, Arkansas.

 

#ad Kitchen|Fields Tour Postmaster’s Grill soybean succotash #ArSoyStory #miraclebean - full view (c)nwafoodie

 

Unfortunately, I live five hours North of Camden and I don’t eat pork. Ha! But that’s not stopping me……….. and that doesn’t have to stop you! Inspired by the Postmaster’s Grill, I have created us a soybean succotash recipe with turkey ham, fresh corn-on-the-cobb, frozen organic soybeans and a hint of tomatoes. This dish is vibrant, delicious, and super easy to pull together.

 

Soybean Succotash

Recipe sponsored by the Arkansas Soybean Promotion Board and inspired by Postmaster’s Grill restaurant in Camden, Arkansas

Ingredients

2 cups frozen organic edamame (aka, immature soybeans)
1 tablespoon extra virgin olive oil
1 cup prepared turkey ham or corn beef deli meat, diced
5 ears of corn, kernels removed
2 tablespoons butter
¼ teaspoon salt
1/8th teaspoon ground black pepper
2 roma tomatoes, chopped
¼ cup heavy whipping cream

Instructions

  1. Cook frozen edamame according to instructions on package. Drain and set aside.
  2. In skillet over medium-high heat, brown corned beef in olive oil for approximately five minutes or until warmed.
  3. Add corn, butter, salt and pepper to skillet with corned beef and cook for ten minutes, stirring frequently.
  4. Transfer contents to a medium mixing bowl and add drained edamame. Stir.
  5. Add tomatoes and cream. Stir.
  6. Serve and enjoy

 

#ad Kitchen|Fields Tour Postmaster’s Grill soybean succotash #ArSoyStory #miraclebean - up close (c)nwafoodie

 

Happy succotashing.

Eat well, my friends. Eat well.

Lyndi

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#ad #ARSoyStory #themiraclebean Arkansas Soybean Promotion Board - recipe for spicy black soybean soup - main (c)nwafoodieHow to make a spicy black soybean soup. Ad. #ARSoyStory Arkansas Soybean Promotion Board - Edamame toast - main (c)nwafoodieHow to make edamame toast. #ad #ARSoyStory #TheMiracleBean Arkansas Soybean Promotion Board - Crisp and crunchy zucchini noodle salad - main (c)nwafoodieHow to make a crisp and crunchy zucchini noodle salad.

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Recipe Rating




  1. Debbie says

    March 12, 2018 at 6:25 pm

    Absolute yum!

    Reply
    • lyndi says

      March 22, 2018 at 10:09 am

      Thanks, Debbie!

      Reply

welcome

author image of thejoyofeatingwell blogHi, I’m Lyndi Fultz and I have a passion for the simple.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

If you are overwhelmed and feeling guilty that you’re not eating better and are tired of deciding what to cook, join me as I share how to capture kitchen joy by focusing on simplicity.

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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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