Modern Succotash
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1 (15-ounce) can butter beans, 2 tablespoons liquid reserved, rinsed
2 teaspoons lemon juice 3 tablespoons unsalted butter 1 small onion, chopped fine 1/2 red bell pepper, cut into 1/4-inch pieces Salt and pepper 2 garlic cloves, minced Pinch cayenne pepper 4 ears corn, kernels cut from cobs (3 cups) 2 tablespoons minced fresh parsley |
Stir reserved bean liquid and lemon juice together in small bowl; set aside. Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, bell pepper, and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds.
Reduce heat to medium and add corn and beans. Cook, stirring occasionally, until corn and beans have cooked through, about 4 minutes. Add bean liquid mixture and cook, stirring constantly, for 1 minute. Remove skillet from heat, stir in parsley, and season with salt and pepper to taste. Serve. |
Source
Serves 4 to 6
Serves 4 to 6