Indiana Succotash

• 1 1/2 pounds green beans
• 1 1/2 cups green onions with tops -- chopped
• 2 17 oz cans whole kernel corn -- drained
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 6 tablespoons butter
• 3/4 teaspoon paprika
• 3/4 teaspoon celery salt

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.
Serves 6.
Recipe from "The Little Mountain Bean Bible Cookbook"