Sweet Summer Black Eye Pea and Corn Succotash

Ingredients

• ½ cup Nakano Natural Rice Vinegar
• ¼ cup Honey
• 1 Tbsp Fresh thyme, minced
• 1 - 15.5 oz. can Black eyed peas, drained, rinsed
• 1 ½ cup (3 ears) Fresh corn, cut off the cob
• 4 Tbsp Butter, unsalted, softened
• ¾ cup or 1 each Red bell peppers, ¼” dice
• ¾ cup or 1 each Yellow bell peppers, ¼” dice
• 1 ½ cups Edamame
• 1 cup Green onions, sliced very thinly
• 1 ½ Tbsp Nakano Natural Rice Vinegar
• 1 Tbsp Tabasco chipotle sauce
• Black pepper (to taste)
• Sea salt (to taste)

Instructions

1. In a large sauté pan combine the 1/2 cup 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, 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, 1 1/2 tablespoons Nakano Natural Rice Vinegar and chipotle Tabasco, lower the heat and cook until butter is melted. Season with salt and pepper and more Nakano Natural Rice Vinegar.