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Succotash

  • 0:25 Prep
  • 0:15 Cook
  • 6 Servings

Ingredients

  • 2 cups frozen broad beans
  • 25g butter
  • 1 medium red onion, finely chopped
  • 2 Primo middle rashers bacon, trimmed, chopped
  • 2 garlic cloves, crushed
  • 1 red capsicum, thinly sliced
  • 2 cups frozen corn kernels
  • 1/4 cup pure cream
  • 1/4 cup chopped fresh flat-leaf parsley leaves

Method

  • 1
    Place beans in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Drain. Peel and discard skins.
  • 2
    Melt butter in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add bacon and garlic. Cook, stirring for 2 minutes or until bacon is golden. Add capsicum. Cook, stirring occasionally, for 3 minutes or until just starting to soften.
  • 3
    Add broad beans and corn. Cook, stirring, for 5 minutes or until corn is heated through. Stir in cream. Season with salt and pepper. Cook, stirring, for 2 minutes or until heated through. Remove from heat. Stir in parsley. Serve.

Source: taste.com.au

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