Edamame succotash

Ingredients

• 3 tbsp olive oil
• 150 g bacon or speck (in a block), cut into thick lardons
• 1 small brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 corn cobs, kernels stripped
• 1 red capsicum, finely chopped
• 2 cups frozen edamame
• 1 tsp smoked paprika
• salt and black pepper
• 200 g cherry tomatoes, halved
• 25 g butter
• 1 tsp apple cider vinegar
• ¼ cup roughly chopped basil leaves
• ¼ cup roughly chopped flat-leaf parsley leaves

Instructions

1. Heat the oil in a large frying pan over medium heat. Add the bacon and cook, tossing, until crisp, then remove from the pan with a slotted spoon to a plate. Add the onion and garlic and fry for 4 minutes, or until softened. Add the corn kernels and capsicum and cook for a further 2 minutes, then stir through the edamame and paprika. Season well with salt and pepper.

2. Cook, stirring occasionally, for 5 minutes, then return the bacon to the pan with the cherry tomatoes and butter. Cook for 1 minute further, until the butter melts and the tomatoes are softened, then remove from the heat. Stir through the vinegar and herbs and serve.

Photography by Jiwon Kim.

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