![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Easy Succotash
Even someone notorious for loathing vegetables gobbled this down!
Green Bean Succotash
(from Cook's Country)
Serves 4
Green beans replace traditional lima beans in this easy succotash. If you don't have fresh thyme, finish with 2 tablespoons minced fresh parsley or basil.
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped fine
3/4 cup heavy cream
1 pound green beans, stem ends snapped off, beans cut into 1-inch pieces
1 (10-ounce) package frozen corn
1 teaspoon minced fresh thyme leaves
2 teaspoons lemon juice
Instructions
1. Heat butter in large skillet over medium heat until foaming. Add onion and cook until translucent, 3 to 4 minutes. Add cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to boil.
2. Add beans, cover, lower heat, and simmer gently, stirring occasionally, for 15 minutes. Add corn, cover, and continue to cook, stirring occasionally, until corn is heated through and beans are very tender, 3 to 7 minutes. Remove lid; simmer briskly to further reduce cream if necessary.
3. Stir in thyme and lemon juice and adjust seasonings with salt and pepper to taste. Serve.
Notes: we used basil. We made it a couple of days ahead and nuked it before serving, and it was gobbled up by even someone who hates vegetables on principle. :) Easy and good!
Green Bean Succotash
(from Cook's Country)
Serves 4
Green beans replace traditional lima beans in this easy succotash. If you don't have fresh thyme, finish with 2 tablespoons minced fresh parsley or basil.
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped fine
3/4 cup heavy cream
1 pound green beans, stem ends snapped off, beans cut into 1-inch pieces
1 (10-ounce) package frozen corn
1 teaspoon minced fresh thyme leaves
2 teaspoons lemon juice
Instructions
1. Heat butter in large skillet over medium heat until foaming. Add onion and cook until translucent, 3 to 4 minutes. Add cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to boil.
2. Add beans, cover, lower heat, and simmer gently, stirring occasionally, for 15 minutes. Add corn, cover, and continue to cook, stirring occasionally, until corn is heated through and beans are very tender, 3 to 7 minutes. Remove lid; simmer briskly to further reduce cream if necessary.
3. Stir in thyme and lemon juice and adjust seasonings with salt and pepper to taste. Serve.
Notes: we used basil. We made it a couple of days ahead and nuked it before serving, and it was gobbled up by even someone who hates vegetables on principle. :) Easy and good!