Some of the south’s favorite produce shines in this delicious Two-Bean Succotash.
Two-Bean Succotash
Makes 6 to 8 servings
Ingredients
- 1 pound fresh green beans, trimmed and cut into 11/2-inch pieces
- 1 pound fresh lima beans
- 2 tablespoons unsalted butter
- 2 cups fresh corn kernels (about 3 large ears)
- ½ red bell pepper, chopped
- 1 cup heavy whipping cream
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- In a large saucepan, bring green beans and water to cover to a boil over high heat. Cook until crisp-tender, about 2 minutes. Remove beans with a slotted spoon, and let cool.
- Return saucepan of water to a boil over high heat. Add limas, and cook until tender, about 10 minutes. Drain well, and let cool.
- In a large skillet, melt butter over medium heat. Add corn and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Stir in limas, green beans, cream, salt, and pepper; cook, stirring frequently, until heated through, about 5 minutes.
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