Southern Living JULY 2004
Place beans in boiling water to cover in a small saucepan; simmer 3 minutes or until crisp-tender. Drain; rinse with cold water, and drain.
Sauté corn kernels, chopped mushrooms, bell peppers, salt, and pepper in hot oil in a medium skillet over medium-high heat for 5 minutes or until corn is crisp-tender. Add chopped garlic, and sauté 30 seconds. Stir in white wine, and cook 1 minute. Add whipping cream and beans; reduce heat to medium low, and simmer, covered, 25 to 30 minutes or until beans are tender. Remove from heat, and stir in butter. Add chopped tomato, parsley, and chives, and stir just until combined.
Go to full version of