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🍽️ Summer Succotash

260 kcal · 30 min

Ingredients

• oil 3 tbsp
• bacon strips 150 g
• bell pepper, red 2 pcs
• zucchini 2 pcs
• cherry tomatoes 500 g
• salt pinch
• sugar pinch
• corn from can 200 g
• kidney beans 200 g
• chili, ground 0.5 tsp
• thyme, chopped 0.5 tsp
• pepper, black ground pinch

Instructions

1. 1. Heat 1 tbsp oil in a pan over high heat and fry the bacon strips for about 4 minutes. Then drain on kitchen paper. Leave the pan uncleaned.
2. 2. Wash the bell pepper and zucchini thoroughly. Remove the stem and seeds from the bell pepper and cut into small cubes. Trim the ends of the zucchini and cut into small cubes as well. Wash the tomatoes and halve them.
3. 3. Heat 2 tbsp oil in the same pan over high heat, and fry the bell pepper and zucchini with salt and sugar for about 4 minutes. Meanwhile, rinse the corn and kidney beans in a sieve.
4. 4. Add the tomatoes, corn, kidney beans, chili, and thyme to the pan, mix everything well, season with pepper, and cook for about 8 minutes over medium heat. Stir occasionally. Add the bacon back in during the last minute.
5. 5. Season the succotash with salt and pepper, plate, and serve. Enjoy your meal!

Nutrition per serving

• kcal: 260
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 21 g