Description
Serve as a beautiful summer side to seafood or meat dishes. Or just grab and spoon and devour!
Ingredients
Units
Scale
- 3 tbsp bacon lardon
- Kernels of corn cut off of 3 ears.
- 1 lb (450 g) of fresh butterbeans, cooked until tender, cooled in cooking liquid
- 2 roasted red peppers diced
- 1/2 cup (120 ml) seared shiitake mushroom, cut in quarters
- 1 garlic clove sliced
- 1 shallot minced
- 1 tbsp Canola oil
- 2 tbsp chopped herb mix (equal parts parsley, chive, thyme)
Instructions
- Heat a pant until hot over mediumhigh heat, add canola oil, then add bacon and render until mostly crispy.
- Turn the heat down to medium, add the shallot and garlic and sweat until translucent.
- Add corn, butterbeans, and mushrooms and heat until warmed through.
- Add diced roasted peppers, herbs and stir well for even heat.
- Add salt and pepper to taste. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Cuisine: South Carolina, Southern
Nutrition
- Serving Size: 1 serving
- Calories: 200