Name: Succotash with Leeks and Black Pepper
Total time: 30 min
Ingredients: 1 (15-ounce) can pink beans , 2 tablespoons liquid reserved, rinsed; 2 teaspoons lemon juice; 3 tablespoons unsalted butter; 1 leek , white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; Salt and pepper; 2 garlic cloves , minced; 4 ears corn , kernels cut from cobs (3 cups); 3 tablespoons minced chives

Why This Recipe Works

We wanted a simple side dish made with crisp, sweet fresh corn and creamy beans. For the corn, crisp kernels fresh from the cob were the only option for this dish. For the beans, we used canned butter beans instead of limas as they were superquick and had a creamy consistency and pleasant mild flavor. Some of the canning liquid from the beans created a “sauce” that bound the succotash’s ingredients together, creating a dish with a cohesive texture.

Before You Begin

Do not use frozen or canned corn in this dish. We prefer pink beans in this dish, but pinto beans can be used in a pinch.

Instructions

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 leek and 1/2 teaspoon salt and cook, stirring frequently, until softened and beginning to brown, 3 to 4 minutes. Add garlic and 1 teaspoon pepper 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 chives, and season with salt and pepper to taste. Serve.