- 2 cups fresh butter beans
- 4 ears corn
- Salt and black pepper
- 4 tablespoons butter
- ¼ cup chopped green onions
- ¼ cup Reserved cooking water or milk
Place the beans in a saucepan, add water to cover them by about 1 inch, and bring to a boil. Partially cover the pot and turn the heat down to a simmer. Cook until done, depending on the size and the freshness of the beans it can be anywhere from 10 to 40 minutes. You may need to add more water as they cook.
While the beans are cooking, shuck and “milk” the corn (When you’ve cut the kernels off, take a spoon and scrape the remaining corn pulp and milk from the cob.) and set aside.
When the beans are done, drain off any excess cooking water. Lightly salt the warm beans.
In a large saucepan, melt the butter over medium heat. Add the green onions and cook, stirring, until they just begin to soften, about 3 minutes. Add the corn, its milk and the cooked beans. Add ¼ cup of reserved cooking water from the beans or milk. Cook, stirring gently, for about 10 minutes, until the corn is just tender. Salt and pepper liberally.