Give your frozen vegies a fancy makeover with this easy corn and beans side!
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
- Step 1Place beans in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Drain. Peel and discard skins.
- Step 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.
- Step 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.
Nutrition
1272 kj
Energy
15.2g
Fat Total
8.7g
Saturated Fat
9.2g
Fibre
14.5g
Protein
50mg
Cholesterol
435mg
Sodium
22.9g
Carbs (total)
All nutrition values are per serve
Notes
Succotash is a Native American dish based on corn and beans.
Serve with grilled chicken thigh fillets or chicken skewers
- Author: Kim Coverdale
- Image credit: Sam McAdam
- Publication: Super Food Ideas
0