INDIANA SUCCOTASH
Source: The Little Mountain Bean Bible Cookbook
Servings: 6

1 1/2 pounds green beans
1 1/2 cups green onions with tops, chopped
6 tablespoons butter
2 cans (17 oz each) whole kernel corn, drained
1 tablespoon sugar
1 1/2 teaspoons salt, divided
3/4 teaspoon paprika
3/4 teaspoon celery salt

Cut beans in rounds the size of corn. Cook in boiling water with 1/2 teaspoon salt about 15 minutes or until tender, drain.

Saute green onions in butter until transparent (do not brown).

Add corn, sugar, 1 teaspoon of the salt, paprika, and celery salt, then beans.

Simmer succotash, covered, for about 10 minutes.