Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt
about 15 minutes or until tender, drain. Saute green onions in
butter until transparent (do not brown). Add corn, 1 teaspoon
salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for
about 10 minutes.
Recipe from "The Little Mountain Bean Bible Cookbook"