Succotash with Butter Beans, Corn, and Red Pepper

Name: Succotash with Butter Beans, Corn, and Red Pepper
Yield: Serves 4 to 6
Ingredients: 1 (15-ounce) can, butter beans, 2 tablespoons liquid reserved, rinsed; 2 teaspoons, lemon juice; 3 tablespoons, unsalted butter; 1 , small onion, chopped fine; 1/2 , red bell pepper, cut into 1/4-inch pieces; , Salt and pepper; 2 , garlic cloves, minced; Pinch, cayenne pepper; 4 ears, corn, kernels cut from cobs (3 cups); 2 tablespoons, minced fresh parsley

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Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV

Move over, limas. A new type of bean offers a spin on a classic.

SERVES4 to 6

TIME30 minutes

has video

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 sup...

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