Succotash (sweetcorn and broad beans)

This is great as a starter, but also as a side dish. The dish is eaten in Southern America and orginates from native America. I was making some baked spiced hasselback (aka hedgehog) sweet potatoes and felt the chillies, spices and herbs of the succotash would work well with it.

Gipsy Spread also loves the word/name 'succotash' - he finds it amusing!

What you will need

1 tin of sweetcorn

1 onion

2 garlic cloves, crushed

1 tin of broad beans

1 red chilli

Fresh sage

Fresh mint

1-2 tea spoons cider vinegar

This is really simple, but also different to a sweetcorn salsa. Chop the onion and garlic and soften in a tiny bit of oil for 5-10 minutes. Add the drained tins of sweetcorn and broad beans, along with the chopped red chilli and the cider vinegar. Heat the mixture through and evaporate the vinegar. Add the chopped fresh herbs, stir through and serve.