Cheryl O'Neil's Summer Succotash

September 09, 2015

Ingredients

  • 1 cup Vermont cranberry or Marfax beans, soaked for 8 hours or overnight
  • 4 ears fresh corn
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish

Preparation

Drain beans, then rinse and bring to a boil with 4 cups water. Simmer for about 40 minutes, or until they are tender. One cup of dry beans will yield 2 cups of cooked beans.
 
Meanwhile, cut the corn kernels off the cobs. Scrape the milk off the cobs into a bowl by using the back of a knife or a spoon. 
 
Melt butter over medium heat. Add corn kernels, corn milk, and salt and pepper to taste. Cook for 5 minutes, stirring often. 
 
Add beans, and cook for 5 more minutes. Adjust seasonings by adding more salt and pepper if you wish.
Serve garnished with parsley. 

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Ingredients

  • 1 cup Vermont cranberry or Marfax beans, soaked for 8 hours or overnight
  • 4 ears fresh corn
  • 4 tablespoons butter
  • Salt and pepper to taste
  • Freshly chopped parsley for garnish
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