Name: Succotash
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1
Ingredients: 500.00 ml frozen broad beans; 25g butter; 1 medium red onion, finely chopped; 2 middle rashers bacon, trimmed, chopped; 2 garlic cloves, crushed; 1 red capsicum, thinly sliced; 500.00 ml frozen corn kernels; 63.13 gm pure cream; 62.50 ml chopped fresh flat-leaf parsley leaves

Succotash

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Prep Time:
25 minutes

Cook Time:
15 minutes

Total Time:
40 minutes

Elevate frozen veggies with a gourmet corn and bean dish!

Ingredients:

500.00 ml frozen broad beans
25g butter
1 medium red onion, finely chopped
2 middle rashers bacon, trimmed, chopped
1 red capsicum, thinly sliced
500.00 ml frozen corn kernels
63.13 gm pure cream
62.50 ml chopped fresh flat-leaf parsley leaves

Instructions:

In a heatproof bowl, pour boiling water over the beans. Allow to sit for 2 minutes, then drain and peel off the skins.
In a large frying pan over medium-high heat, melt butter. Add onion and cook, stirring, until softened, about 3 minutes. Add bacon and garlic, cook until bacon is golden, about 2 minutes. Add capsicum and cook, stirring occasionally, until just starting to soften, about 3 minutes.
Place broad beans and corn into the pan and sauté until the corn is heated through, for about 5 minutes. Pour in the cream, season with salt and pepper, and continue cooking for an additional 2 minutes until heated through. Remove from heat, stir in parsley, and serve.

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