Succotash with Fennel and Scallions

Name: Succotash with Fennel and Scallions
Yield: Serves 4 to 6
Ingredients: 1 , (15-ounce) can cannellini beans, 2 tablespoons liquid reserved, rinsed; 2 teaspoons, lemon juice; 3 tablespoons, unsalted butter; 4 , scallions, white and green parts separated and sliced thin on bias; 1 , fennel bulb, cut into 1/4-inch pieces; , Salt and pepper; 2 , garlic cloves, minced; 1/4 teaspoon ground, fennel; 4 ears, corn, kernels cut from cobs (3 cups)

Side Dishes
Beans
Vegetables
Vegetarian
Quick

By Keith Dresser ･ Appears in Cook's Illustrated July/August 2015

Move over, limas. A new type of bean offers a spin on a classic.

SERVES 4 to 6

TIME 30 minutes

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