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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 1 Place beans in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes. Drain. Peel and discard skins.
Step 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.
Step 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.

Succotash

How to make Succotash

Ingredients

Method