Succotash
serves 4–6
ingredients
4 tablespoons vegetable oil
500g/1lb 2oz lean smoked bacon rashers, cut into squares
1 large onion, finely sliced
3 garlic cloves, finely chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
900g/2lb canned red kidney beans, drained
1.4kg/3lb sweetcorn kernels 3 tomatoes, diced
150g/5oz Parmesan cheese, freshly grated
• Heat the oil in a heavy saucepan over a high heat, and sauté the bacon until browned.
• Reduce the heat and add the onion, garlic, peppers, kidney beans and sweetcorn. Pour in 350ml/12fl oz water. Stir well.
• Simmer the succotash over a low heat for 15 minutes, then add the tomatoes. Continue to simmer for a further 20 minutes or until the sauce has reduced.
• Sprinkle the succotash with the cheese, and serve hot.
serves 4–6
ingredients
4 tablespoons vegetable oil
500g/1lb 2oz lean smoked bacon rashers, cut into squares
1 large onion, finely sliced
3 garlic cloves, finely chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
900g/2lb canned red kidney beans, drained
1.4kg/3lb sweetcorn kernels 3 tomatoes, diced
150g/5oz Parmesan cheese, freshly grated
• Heat the oil in a heavy saucepan over a high heat, and sauté the bacon until browned.
• Reduce the heat and add the onion, garlic, peppers, kidney beans and sweetcorn. Pour in 350ml/12fl oz water. Stir well.
• Simmer the succotash over a low heat for 15 minutes, then add the tomatoes. Continue to simmer for a further 20 minutes or until the sauce has reduced.
• Sprinkle the succotash with the cheese, and serve hot.
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