Succotash

When Sylvester the Cat blurted out "sufferin' succotash" I never knew he was talking about a Native American dish of beans and vegetables. 

Ingredients
serves 4
4 tbsp olive oil
50g unsalted butter
4 cloves garlic, finely chopped
1 onion, chopped
2 red peppers, chopped
2 courgettes, seeded and chopped 
500g broad beans, 
500g sweetcorn
salt 
freshly ground pepper
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped

Method
If using frozen broad beans and sweetcorn rinse them under warm running water to quickly defrost. 

Then in a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. 
Add the peppers, courgettes, broad beans, and sweetcorn. Season with salt and pepper. 

Cook, stirring occasionally, until vegetables are tender, It should take about 10 minutes. Stir in the chopped fresh herbs, and serve immediately.