Garden Succotash

Ingredients

• 2 tablespoons butter 
• 0.8 cup shell beans fresh
• 0.3 cup cooking wine dry white
• 1 tablespoon chives fresh chopped
• 1.3 cups corn kernels fresh 2 small ears
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon garlic chopped
• 1  bell pepper diced green seeded
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 1  bell pepper diced red seeded
• 0.8 teaspoon salt 
• 1 cup mushroom caps chopped
• 1 medium tomatoes peeled seeded chopped
• 0.8 cup whipping cream 

Equipment

• frying pan
• sauce pan

Directions

1. Place beans in boiling water to cover in a small saucepan; simmer 3 minutes or until crisp-tender.
2. Drain; rinse with cold water, and drain.
3. Saut 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.
4. Add chopped garlic, and saut 30 seconds. Stir in white wine, and cook 1 minute.
5. Add whipping cream and beans; reduce heat to medium low, and simmer, covered, 25 to 30 minutes or until beans are tender.
6. Remove from heat, and stir in butter.
7. Add chopped tomato, parsley, and chives, and stir just until combined.