Broadbean Succotash

With Riverview Farms Pork Roast

PrepTime 15 Mins
Serves 4
Cook Time 15 Mins

1 x Riverview Farms Pork Roast


2 ears Corn

1 Red onion

2 Capsicums - different colours

2 Jalapeno

2-3 cloves Garlic

150g Broadbeans (frozen)

½ Lime

Handful of Parsley


4 tbsp Mayonnaise

2 tbsp Sriracha


2 Egg yolks

1 tsp Lemon juice

150ml Olive Oil

1 Garlic - crushed

½ tsp Dijon mustard

1 tbsp Sriracha

1 tsp Honey

Essential Tools

Bbq or grill pan

Frying pan

Chef knives

Chopping board

Mixing bowl

Whisk or small food processor (for aioli)


If making homemade aioli it will keep in the fridge for 3 - 4 days.

Succotash can be eaten cold so make it in advance (if you are organized) for the perfect quick dinner with the addition of Riverview Farms pork.

  1. 1

    For Succotash, Drizzle the corn with oil and salt and grill the corn for about 5 - 6 minutes until charred and then cut from the ear.

    Dice onion, jalapenos & capsicums.

    On medium-high heat fry onions, capsicums & jalapenos for a couple minutes. Add garlic, broadbeans and continue to fry for 3 more minutes. Add corn, toss together and finish with a little parsley and squeeze of lime.

  2. 2

    For Aioli, Combine mayo and sriracha together


    Beat eggs, lemon, crushed garlic & mustard together in a medium sized mixing bowl. Add seasoning and slowly add oil while continuing to beat until you have a mayonnaise like thickness.

  3. 3

    Stir in honey and sriracha.

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