Green Bean Succotash
We wanted a fresh, relaxed approach to liven up this weeknight staple.
Why This Recipe Works
We wanted to find a simple, versatile hands-off method to prepare a green bean side dish, and our Green Bean Succotash recipe is just that. Braising the green beans in a small amount of liquid in a covered pan requires minimal effort and little oversight. The beans simply simmer until meltingly tender—and they’re difficult to overcook. The green beans lose their bright green color when braised, but they pick up lots of flavor—a worthwhile tradeoff. A wide variety of liquids, from chicken broth to orange juice, can be used to alter the flavor of the green beans. It should be noted, however, that braising is best suited to the more mature beans found in most supermarkets; very tender fresh beans are best saved for steaming—so don’t use them in this Green Bean Succotash recipe.
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