Two-Bean Succotash | Paula Deen

Ingredients

• ¾ pound fresh green beans, trimmed and cut into 1½-inch pieces
• 1 pound fresh or frozen baby lima beans, thawed
• ¼ cup unsalted butter
• 1 cup chopped yellow onion
• 1 tablespoon minced garlic
• 2 cups fresh corn kernels (about 3 ears)
• 1 pint cherry tomatoes, halved
• 1 tablespoon chopped fresh thyme
• 1½ teaspoons Kosher salt
• ½ teaspoon ground black pepper