Succotash
- Katy Greenwood
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.5 ratingsRate
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A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
Gluten-free
Healthy
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 sweetcorn
cobs
-
1 tbsp olive oil
-
2 garlic cloves
crushed
-
100g frozen baby broad bean
-
1 red chilli
deseeded and chopped
-
large handful basil
chopped
-
large handful mint
chopped
-
1-2 tsp sherry vinegar
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Nutrition: per serving
-
kcal116
-
fat4g
low
-
saturates1g
-
carbs15g
-
sugars2g
-
fibre3g
-
protein5g
-
salt0.1g
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Method
-
step 1
Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
-
step 2
Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.
Recipe from Good Food magazine, September 2013
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A star rating of 4.8 out of 5.5 ratings
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