Slow-Cooker Edamame Succotash
Vegetables and edamame (soybeans) crown a bed of whole-wheat couscous for a hearty, healthy meal. You can use fresh-shelled edamame and fresh corn, but using the frozen varieties saves time and produces the same delicious results.
Multicooker Directions: In Step 1, remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the onion and bell pepper; cook uncovered, stirring often, 4 minutes. Turn off the cooker. Stir in the edamame, corn, stock, and pepper. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables are tender and the flavors blend, about 5 hours. Complete Steps 2 and 3.