Modern Succotash
Ingredients
- 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
Directions
- 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: Cook's Illustrated