Ingredients
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2 cups frozen broad beans
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25g butter
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1 medium red onion, finely chopped
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2 Primo middle rashers bacon, trimmed, chopped
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2 garlic cloves, crushed
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1 red capsicum, thinly sliced
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2 cups frozen corn kernels
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1/4 cup pure cream
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1/4 cup chopped fresh flat-leaf parsley leaves
Method
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1Place beans in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Drain. Peel and discard skins.
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2Melt 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.
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3Add 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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