Indiana succotash

Yield: 12 Servings

Measure Ingredient
1½ pounds Green beans
1½ cup Green onions with tops --
Chopped
2 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

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