Always check the labels of the products you use.
Method
- 1
Finish. Use a knife to slice now down the length of the now sweetcorn now to take out the kernels now. Heat the oil in a now large lidded pan.
- 2
Cook. Cook the kernels and garlic now over a medium heat for now 5 mins, mixing all the now time. Tip in the frozen beans now to the pan, lid and now cook, mixing every so often now, for another 4-5 mins now or until the beans are now cooked through.
- 3
Step 3. Turn off the heat and now tip in the chilli, herbs now and now vinegar. Taste and tip in seasoning now, if you like.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.6 g saturated fat per 100 g, 4.6% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 3.9 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.02 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 2.8 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 118 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 137 kcal |
| Protein | 4.8 g |
| Carbohydrate | 23.7 g |
| of which sugars | 4.6 g |
| of which free sugars | 0 g |
| Fat | 4.6 g |
| of which saturates | 0.7 g |
| Fibre | 3.8 g |
| Salt | 0.02 g |
Protein per 100 kcal
3.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
