Reviews (1) Add Rating & Review 55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2 Martha Stewart Member Rating: 5 stars 07/20/2017 This recipe really brought out the flavor of the wax beans from our garden. Can't wait to make it again!
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Gallery Indiana Succotash Credit: Marcus Nillson Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Ingredients Ingredient Checklist 6 ears of corn, husked Coarse salt and freshly ground pepper 1 pound green beans, trimmed and cut into 1/2-inch pieces 3 tablespoons unsalted butter 1 bunch scallions, cut into 1/4-inch pieces 1/2 teaspoon celery seeds 3/4 teaspoon paprika
Cook’s Notes Storage: Succotash can be refrigerated overnight. Reheat gently before serving.
Gallery Indiana Succotash Credit: Marcus Nillson
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Gallery
Indiana Succotash Credit: Marcus Nillson
Indiana Succotash
Credit: Marcus Nillson
Indiana Succotash
Recipe Summary prep: 20 mins total: 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 6
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 6 ears of corn, husked Coarse salt and freshly ground pepper 1 pound green beans, trimmed and cut into 1/2-inch pieces 3 tablespoons unsalted butter 1 bunch scallions, cut into 1/4-inch pieces 1/2 teaspoon celery seeds 3/4 teaspoon paprika
Directions
Carefully slice kernels from corn using a sharp knife.
Bring a large pot of water to a boil, and season with 1 tablespoon salt. Cook beans until crisp-tender, about 3 minutes; remove using a wire-mesh skimmer, and spread out on a baking sheet or plate to cool.
Melt butter in a medium skillet over medium heat. Cook scallions and celery seeds until scallions begin to soften, about 5 minutes. Add corn and 1 teaspoon salt, and cook until heated through, 3 to 5 minutes. Stir in beans and paprika. Season with salt and pepper, and cook until heated through, about 2 minutes.
Cook’s Notes Storage: Succotash can be refrigerated overnight. Reheat gently before serving.
Cook’s Notes
Storage: Succotash can be refrigerated overnight. Reheat gently before serving.
Reviews (1)
Add Rating & Review 55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: 5 stars 07/20/2017 This recipe really brought out the flavor of the wax beans from our garden. Can't wait to make it again!
Reviews (1)
Add Rating & Review 55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
Add Rating & Review
55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
55 Ratings 5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
5 star values: 11 4 star values: 10 3 star values: 20 2 star values: 12 1 star values: 2
Martha Stewart Member Rating: 5 stars 07/20/2017 This recipe really brought out the flavor of the wax beans from our garden. Can't wait to make it again!Martha Stewart Member
Rating: 5 stars 07/20/2017
This recipe really brought out the flavor of the wax beans from our garden. Can’t wait to make it again!
Rating: 5 stars
All Reviews for Indiana Succotash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Indiana Succotash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
