Chickpea and Green Bean Succotash
3 T butter, divided
1 clove garlic, finely chopped
3 ears of corn (or about 1 ½ cups frozen corn)
2 cups fresh green beans
1 can garbanzo beans, do not drain
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh basil, chopped
Salt and pepper, to taste
1. In a medium sized pot, bring about 3 cups of water to a boil.
3. Meanwhile, in a large sauté pan, melt 1 T butter over medium high heat.
5. Remove pan from heat.
6. In the pan, position cob upright. Using the pan to catch the corn kernels, take a large knife and slice straight down the side of the cob (do not make deep cuts, only enough to remove the kernels; think parallel slide).
7. Add remaining 2 T butter and cook corn for about 5-6 minutes over medium heat, stirring occasionally.
Cook until liquid has been absorbed and vegetables are tender, stirring occasionally, about 7-10 minutes.
Serve warm. Makes about 3 cups. Great with cornbread muffins.