- 1 cup Romano or any stringless Italian flat bean, sliced on the diagonal (my favorite at the moment is Smereldo, sold by Seeds of Italy)
- 6-10 ears of fresh corn
- 2 tablespoons butter
- ½ cup or less chopped onions
- Salt and lots of black pepper
- ½ cup water
- Parsley or other fresh herb, optional
Bring a large saucepan of salted water to a boil. Add the beans and cook for 3 minutes. Drain into a colander and rinse with very cold water until they are cool.
Strip the corn off the cobs and transfer to a large bowl.
Holding the cobs over the bowl, use the back of the knife to rub across each cob, pressing to release the pulpy corn milk. (Some prefer to steam the cobs to release the starchy milk). In a large skillet over medium heat, melt the butter. Add the onion, salt and pepper, and stir often, for about 5 minutes.
Add the corn and water and cook for 3 to 4 minutes more.
Add the beans and stir until the succotash is hot and the beans are cooked through. Add parsley or other fresh herb, if desired.