Autumn Succotash

From Bon Appetite November 2006

8 servings

2 slices thick-cut bacon (about 2 oz), chopped
1 shallot, finely chopped
2 c thawed frozen edamame
1 lb thawed frozen corn
1/4 c water
1/4 c chopped fresh Italian parsley

Heat heavy large skillet over med-high heat. Add bacon and saute until fat begins to render, about 1 minute. Add shallot and saute until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 c water and cook until vegetables are tender, about 5 minutes. Transfer to a bowl and sprinkle with parsley.