Name: Green Bean Succotash
Total time: PLACEHOLDER
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

Why This Recipe Works

We wanted to find a simple, versatile hands-off method to prepare a green bean side dish, and our Green Bean Succotash recipe is just that. Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply simmer until meltingly tender—and they’re difficult to overcook. The green beans lose their bright green color when braised, but they pick up lots of flavor—a worthwhile tradeoff. A wide variety of liquids, from chicken broth to orange juice, can be used to alter the flavor of the green beans. It should be noted, however, that braising is best suited to the more mature beans found in most supermarkets; very tender fresh beans are best saved for steaming—so don’t use them in this Green Bean Succotash recipe.

Before You Begin

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.

Instructions

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.

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.

Stir in thyme and lemon juice and adjust seasonings with salt and pepper to taste. Serve.