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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is a southern favorite of mine. Recipe is from The Little Mountain Bean Bible Cookbook. If you like to can some of your garden vegetables this would be a great one. Succotash in the winter...wow! Ingredients:
1 1/2 lbs green beans |
1 1/2 cups green onions with tops, chopped |
2 (17 ounce) cans whole kernel corn, drained or 4 cups fresh corn or 4 cups frozen corn |
1 tablespoon sugar |
1 1/2 teaspoons salt |
6 tablespoons butter |
3/4 teaspoon paprika |
3/4 teaspoon celery salt |
Directions:
1. Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender; drain.
2. Saute green onions in butter until transparent (do not brown).
3. Add corn, salt, paprika, celery salt and sugar, then beans.
4. Simmer, covered about 10 minutes.
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