Soycotash - cooking recipe

Ingredients

1/2 vegetable bouillon cube
1 small red onion, chopped
1/2 medium red bell pepper, chopped
1 cup fresh shelled edamame
2 cups fresh yellow corn kernels
1 teaspoon unsalted butter
salt, to taste
pepper, to taste

Preparation

In a medium saucepan, dissolve the bouillon cube in 1/4 cup water, and bring to a boil.
Add the onion, and bell pe[pper and cook, stirring often, until the onion is translucent, about 2 minutes.
In another saucepan, cook the edamame in boiling salted water. If using fresh veggies, boil the edamame for 6 minutes, add the corn and cook 2 minutes longer. For frozen veggies, boil the edamame for 5 minutes, add the corn and cook 2 minutes longer. Either way, the veggies should be tender crisp.
Drain and add the cooked edamame and corn to the onion and bell pepper.
Mix in the butter until it melts.
Season to taste with salt, and pepper.
Serve hot or at room temperature.
Soycotash keeps for 2 days, tightly covered in the refrigerator.
Reheat it in tightly covered saucepan, adding a mininal amount of water if needed.