INGREDIENTS:2 cups shelled fresh or frozen soybeans, thawed if frozen
2 Tbsp. olive oil
2 Tbsp. butter
2 large shallots, peeled and thinly sliced
2 cups yellow corn kernels
1 medium red bell pepper, seeded and thinly sliced
2 Tbsp. minced tarragon
to taste, salt and pepper DIRECTIONS:Bring a salted pot of water to a boil. Add soybeans and blanch for 1 minute. Drain and cool under cold running water. Heat butter and olive oil in a large skillet over medium heat. Saute shallots until soft and beginning to turn golden, about 2 minutes. Increase heat to medium high, and add soybeans, corn and bell pepper. Saute vegetables, stirring often until hot and tender. Add tarragon, salt and pepper to taste. Serve immediately. SERVINGS:5 cups From:Susan Goss, Zinfandel, Chicago PHOTO CREDIT:Photo Credit: SOYFOODS COUNCIL
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