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Slow Cooker Edamame Succotash

Ginny McMeans
  • 285 minutes
  • Serves 6

INGREDIENTS

1

white onion (chopped)

2 cups

frozen edamame

1 can

Corn about 15 ounce (drained)

Italian plum tomatoes (chopped to measure about 1 cup to 1-1/2 cups)

2 tbsp

Coconut Oil

1/2 tsp

salt

1/4 tsp

black pepper

1 tsp

Dried Oregano