Succotash
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 116 | |
| low in | fat | 4g |
| saturates | 1g | |
| carbs | 15g | |
| sugars | 2g | |
| fibre | 3g | |
| protein | 5g | |
| salt | 0.1g |
Ingredients
- 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
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.
Goes well with
Recipe from Good Food magazine, September 2013
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