Succotash with Butter Beans, Corn, and Red Pepper | America's Test Kitchen

Ingredients

• 1 (15-ounce) can butter beans , 2 tablespoons liquid reserved, rinsed
• 2 teaspoons lemon juice
• 3 tablespoons unsalted butter
• 1 small onion , chopped fine
• 1/2 red bell pepper , cut into 1/4-inch pieces
• Salt and pepper
• 2 garlic cloves , minced
• Pinch cayenne pepper
• 4 ears corn , kernels cut from cobs (3 cups)
• 2 tablespoons minced fresh parsley