Today’s Recipe: Prosciutto & Garbanzo Bean Succotash

PROSCIUTTO & GARBANZO BEAN SUCCOTASH

PREP TIME: 20 MINUTES
COOK TIME: 25 MINUTES
MAKES: 6 SERVINGS

2 ozs prosciutto, diced
4 T butter
1 red bell pepper, seeded and diced (about 1 1/4 cups)
1 shallot, peeled and diced (about 1/4 cup)
1/2 t salt
1/4 t pepper
12 ozs fresh or frozen corn kernels (about 2 1/2 cups)
1 15 oz can garbanzo beans, rinsed and drained (about 1 3/4 cups) (we used Eden Foods Organic no salt added garbanzo beans)
1/4 cup fresh parsley leaves, minced (about 2 T)
1/4 cup fresh cilantro leaves, minced (about 2 T)
1 1/2 T lime juice (about 1 1/2 limes)

1. In a large skillet over medium heat, cook prosciutto until crisp; remove from pan and set aside.
2. In the same skillet, melt butter over medium heat. Add red bell pepper, shallot, salt, and pepper; cook until bell pepper is tender-crisp. Add corn and garbanzo beans; continue to cook over medium heat until heated through.
3. Remove pan from heat and mix in parsley, cilantro, lime juice, and prosciutto and serve immediately.