This is not the traditional succotash since it does not contain shelled bean, like lima beans. Green beans take the place of the,some time dreaded, lima. It's a lovely combination of fresh sweet corn and green beans, with a rich yet simple flavor. The recipe comes from my friend, Mary, who is an incredible cook as well as brilliant scientist. I added a little red bell pepper for color and a subtle flavor addition. —HalfPint
corn kernels, cut from fresh ears of corn
green beans, cut into ~1/4" length
somewhat finely chopped shallots or sweet onions
small diced red bell peppers
good quality butter, plus an extra 1Tb if needed.
In a large skillet, melt 3Tb butter over medium high heat. Add onions and sweat them, ~1 minute.
Add the remaining ingredients and mixing thoroughly to coat the vegetables. If the mixture looks a little dry, add the remaining butter. You want the vegetables to be glazed with the butter not swimming in it.
Cook the vegetable mixture, stirring as needed to keep from burning. When the beans are cooked but still crisp to the bite, turn off the heat.
Season with salt and pepper and transfer to a serving bowl. Serve hot or room temperature as a side dish. This dish pairs well with grilled meats.