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 ...
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