Sweet Summer Black Eye Pea and Corn Succotash

Sweet Summer Black Eye Pea and Corn Succotash
Servings: 10 Servings
Level of Difficulty: Easy
Preparation Time: 10 minutes
Cook Time: 18 minutes

Sweet Summer Black Eye Pea and Corn Succotash


  • 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)


  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.
Serving Size: ½ cup