Thursday, January 20, 2005

Green Bean Succotash

This makes a delicious and hearty vegetable. We had it last night with Marinated Salmon Seared in a Pepper Crust. The thyme and lemon give it a really nice flavor; the corn makes it hearty.

2 tablespoons unsalted butter
1 medium onion, chopped fine
3/4 cup heavy cream
sal and pepper
1 pound green beans, stem ends snapped off, beans cut
1 (10-ounce) package frozen corn
1 teaspoon minced rfresh thyme
2 teaspoons lemon juice

Heat butter in a large skillet over medium heat until foaming. Add onion and cook until translucent, 3 to 4 minutes. Add cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.

Add beans, cover, lower heat, and simmer gently, stirring occasionally, for 15 minutes. Add corn, cover, and continue to cook, stirring occasionally, until corn is heated through and beans are very tender, 3 to 7 minutes. Remove lid; simmer briskly to further reduce cream if necessary

Stir in thyme and lemon juice and adjust seasoning with salt and pepper to taste.

Serves 4 to 6

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