Mediterranean Succotash with Edamame and Lime

- 2 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 2 leeks, rinsed and sliced
- 6 cloves garlic, minced
- 2 red bell peppers, diced
- 1 cup dried navy or cannellini beans cooked in 21/2 cups water
- 2 teaspoons salt
- Juice of 1 lime
- 1/2 cup water
- 2 tablespoons cumin
- 3 cups fresh or frozen shelled edamame (green soy beans), cooked
- 1 cup fresh basil leaves , minced
- 1 cup (about 1/2 pound) feta, crumbled (use tofu for vegan version)
- 2 eggs, whipped (omit for vegan version)
- 1 cup fine bread crumbs (panko, a prepared bread crumb product available in most grocery stores, is a great alternative to making your own bread crumbs)
Instructions:
This works perfectly as a main dish, but can also work as a side dish with fish, chicken, or tofu. The recipe can also be prepared completely vegan by substituting a cup of crumbled tofu for the eggs and cheese.
- Heat the oils, sauté the leeks for 2 to 3 minutes, then add the garlic, red peppers, and beans and continue to sauté for another 4 to 5 minutes. Add the salt, lime juice, water, cumin, and edamame.
- Bring the bean mixture to a simmer over medium heat and then add the basil, cheese, eggs, and bread crumbs. Heat through.