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Southern Succotash

Haricots verts are just thin French green beans to use in this Southern Succotash. Fresh green beans add a summertime spin to this old-fashioned lima bean-and-corn classic.


1 10-ounce package frozen lima beans
1 quart boiling water
2-1/2 cups fresh French green beans (haricot verts) or green beans, trimmed
2 cups fresh or frozen yellow corn kernels
1 tablespoon butter
1/2 to 1 teaspoon cracked black pepper


1. In a covered large saucepan, cook lima beans in the boiling water for 10 minutes. Add green beans; cook for 5 minutes.

2. Add corn to beans; cook for 5 minutes more. Drain vegetables. Stir in butter and pepper; toss gently to mix. Transfer to a serving bowl. Serve warm. Makes 12 (1/2-cup) side-dish servings.

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