Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Green beans |
| 1½ cup | Green onions with tops -- |
| \N \N | Chopped |
| 2 \N | 17 oz cans whole kernel corn drained |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Salt |
| 6 tablespoons | Butter |
| ¾ teaspoon | Paprika |
| ¾ teaspoon | Celery salt |
Cut beans in rounds the size of corn; cook with ½ teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer, covered about 10 minutes.
Recipe By : The Little Mountain Bean Bible Cookbook