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Sweet Summer Black Eyed Pea Succotash

Yield: 10 servings

Ingredients

  • ½ cup NAKANO® Natural Rice Vinegar
  • ½ cup honey
  • 1 Tbsp. fresh thyme, minced
  • 1 can black-eyed peas (15½ oz.), drained, rinsed
  • 1½ cups (3 ears) fresh corn, cut off cob
  • 4 Tbsp. butter, unsalted, softened
  • ¾ cup or 1 red bell pepper, ¼-inch diced
  • ¾ cup or 1 yellow bell pepper, ¼-inch diced
  • 1½ cups edamame
  • 1 cup green onions, sliced very thinly
  • 1½ Tbsp. NAKANO® Natural Rice Vinegar
  • 1 Tbsp. Tabasco chipotle sauce
  • black pepper, to taste
  • sea salt, to taste

Directions

  1. In a large sauté pan combine the NAKANO® Natural Rice Vinegar, honey and fresh thyme. Bring to a simmer and reduce sauce until thick and syrupy, about 8-10 minutes.
  2. Add the black-eyed peas and corn and stir to coat well. Heat, stirring often over medium heat until the vegetables are heated through, about 5 minutes.
  3. Fold in the butter, red bell peppers, yellow bell peppers, edamame, green onions, NAKANO® Natural Rice Vinegar and chipotle Tabasco, lower the heat and cook until butter is melted.
  4. Season with salt and pepper and more NAKANO® Natural Rice Vinegar.

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