Succotash with Leeks and Black Pepper

Name: Succotash with Leeks and Black Pepper
Yield: Serves 4 to 6
Ingredients: 1 (15-ounce) can, pink beans, 2 tablespoons liquid reserved, rinsed; 2 teaspoons, lemon juice; 3 tablespoons, unsalted butter; 1 , leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; , Salt and pepper; 2 , garlic cloves, minced; 4 ears, corn, kernels cut from cobs (3 cups); 3 tablespoons minced, chives

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Appears in Cook's Illustrated July/August 2015

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

SERVES4 to 6

TIME30 minutes

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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