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Frenched green beans and white corn

May 5, 2010

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Serves 6

My mother, Judith Anderson, and her mother, Martha James, learned this handsome-looking variation on succotash from my great-grandmother, Helen Harris, who called everything she made potluck. The luck, of course, was that you were there to eat it.

6 ears fresh white or yellow corn
1/8 teaspoon baking soda
2 pounds green beans, trimmed and cut on the diagonal into thirds
2 tablespoons butter, cut up
Salt and pepper, to taste

1. With a small sharp knife, remove the kernels from the corn cobs; set the corn aside.

2. Bring a large saucepan of water to a boil. Add the baking soda, then add green beans and cook for 10 minutes. Drain and return the beans to the pan.

3. Stir in the corn, butter, salt, and pepper. Cover and set aside for 10 minutes to steam the corn kernels.

Wesley Morris

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