Three-Bean Succotash

Colourful succotash with three beans, sweetcorn, peppers and herbs.

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This flexible vegetable side uses beans for extra substance while keeping sweetcorn at the centre of the dish.

Ingredients

• 250 g sweetcorn kernels
• 200 g lima beans, cooked
• 200 g kidney beans, drained
• 200 g black beans, drained
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tbsp butter or olive oil
• 100 ml vegetable stock
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• salt and pepper

Step-by-step method

1. Drain and rinse the canned beans well and prepare all vegetables before heating the pan.
2. Melt the butter in a large frying pan over medium heat and cook onion and bell pepper for 5 minutes.
3. Add the sweetcorn and cook for 3 minutes until bright and beginning to colour at the edges.
4. Add all three beans and vegetable stock and simmer for 5–6 minutes until hot and most liquid has evaporated.
5. Season with salt and black pepper and stir gently so the beans stay intact.
6. Add lemon juice and parsley, taste and adjust the seasoning.
7. Serve warm as a side dish or spoon over rice for a simple meal.