Ingredients
- Servings: 5
- 1 (7 1/2 ounce) can stewed tomatoes
- 10 ounces frozen edamame, shelled
- 3/4 cup celery, chopped
- 3/4 teaspoon salt (optional)
- 1/8 teaspoon pepper
Recipe
- 1 heat tomatoes to boiling; stir in remaining ingredients.
- 2 heat to boiling; reduce heat.
- 3 cover and simmer until beans are tender, about 5 minutes.
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