Succotash

Directions

1. 1
   Put the beans in a saucepan, cover them with water, and simmer until tender, several minutes for frozen beans, about 25 minutes for fresh.
2. 2
   Drain, reserving the cooking water.
3. 3
   Add the corn kernels to the pan with the butter, 1/2 teaspoon salt, and enough of the cooking water to barely cover.
4. 4
   Cook gently for 3 minutes, then stir in the scrapings.
5. 5
   Turn the heat to low and cook, without stirring, until most of the liquid is cooked off, 5 to 10 minutes.
6. 6
   Season with pepper, pour into a serving dish, and add the parsley and a dash of paprika.
7. 7
   Serve right away.