1. Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes. OPTIONAL: black beans soaked overnight, drain rinse, but 1 1/2 hr low simmer or until desired tenderness. 2. Meanwhile, cut corn kernels from the cobs: Then scrape down the cob with a small spoon, scraping the “milk” and remaining corn pulp into the bowl. (Discard the cobs.). 3. When the beans are done, drain, reserving the cooking liquid. 4. Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and “milk.” Stir to coat well, then add squash (or zucchini), the beans and 1/4 cup of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining salt and pepper. Sprinkle with scallions and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
