1 pound fresh green beans, trimmed and cut into 11/2-inch pieces
1 pound fresh lima beans
2 tablespoons unsalted butter
2 cups fresh corn kernels (about 3 large ears)
½ red bell pepper, chopped
1 cup heavy whipping cream
¾ teaspoon salt
½ teaspoon ground black pepper
Instructions
In a large saucepan, bring green beans and water to cover to a boil over high heat. Cook until crisp-tender, about 2 minutes. Remove beans with a slotted spoon, and let cool.
Return saucepan of water to a boil over high heat. Add limas, and cook until tender, about 10 minutes. Drain well, and let cool.
In a large skillet, melt butter over medium heat. Add corn and bell pepper; cook, stirring frequently, until tender, about 3 minutes. Stir in limas, green beans, cream, salt, and pepper; cook, stirring frequently, until heated through, about 5 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/two-bean-succotash-recipe/