Yellow French Bean Succotash

Yellow French Bean Succotash

A veggie packed side dish that can be made year round!


  • ½ lb North Bay Produce Yellow French beans (rinsed and trimmed if necessary and chopped)
  • 2 TBLS olive oil
  • 1 cup shallots (sliced)
  • 1 TBLs garlic (sliced)
  • 1 cup corn kernels (fresh, canned or frozen)
  • ¼ cup green peas (frozen or fresh)
  • ½ cup water
  • ½ cup cremini mushrooms (sliced)
  • 1 ½ tsp Herbs de Provence
  • Salt and pepper to taste


Step 1. 

Heat 1 TBLS olive oil in a large skillet over medium high heat until oil glistens and is hot.  Add mushrooms and cook until soft and slightly browned about 3-4 minutes. Remove mushrooms from pan and set aside. 

Step 2. 

Add remaining oil and heat in skillet until hot. Add shallots and sliced garlic cooking until soft about 3-4 minutes.

Step 3. 

Add beans, corn, and water, cover and cook for 4-5 minutes. Uncover, add peas and cook until beans are crisp tender, about 2 minutes. 

Step 4. 

Stir in mushrooms, Herbs de Provence, salt and pepper to taste. Transfer to serving dish and serve warm.

Sharon's Hint

This versatile recipe is great year round and is a wonderful way to use up extra veggies in your fridge or garden.