Succotash

1. 1

   Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh.

2. 2

   Drain, reserving the cooking water.

3. 3

   Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover.

4. 4

   Cook gently for 3 minutes, then stir in the scrapings.

5. 5

   Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes.

6. 6

   Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika.

7. 7

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.