CookEat Recipe
Sweetcorn and Beans with Ginger
Sweetcorn, beans and black-eyed peas are warmed with ginger and thyme, then spooned over natural yogurt. Crisp bread cubes finish the small plates.
Method
Steps
Step 1
Use canned sweetcorn, beans and black-eyed peas, weighing each after draining and rinsing. Peel and finely grate the ginger; wash and finely chop the thyme.
Step 2
Heat the olive oil in a pan over medium heat. Cook the sweetcorn and ginger for 4–5 minutes, stirring. Fold in the beans, black-eyed peas and thyme and cook for another 3–4 minutes until hot throughout.
Step 3
Cut the bread into small cubes and toast in a dry pan over medium heat for 4–6 minutes, stirring, until crisp.
Step 4
Spread the yogurt on a broad serving plate or eight small plates. Spoon the warm corn and pulses above it and scatter over the bread cubes. Serve immediately.
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Cooked 4 times