Cannellini Succotash: The Best Cannellini Succotash Recipe from Cook'n

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	Cannellini Succotash

Serves: 6

Think succotash Italian-style. It’s not so far-fetched. Italians are big on beans and grains. Switch from limas to cannellini, throw in a little prosciutto, and you’re there.

   2 tablespoons olive oil
   1/4 cup diced prosciutto (1 ounce)
   1 (15-ounce) can corn kernels, drained
   1 (15-ounce) can cannellini beans, drained and rinsed
   Salt and ground black pepper to taste
   4 scallion, trimmed and thinly sliced

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Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the prosciutto and brown lightly. Add the corn, beans, salt, and pepper. Heat through and stir in the scallions and the remaining tablespoon of oil before serving.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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