4 cups boiling water about 1 cup fresh-shelled beans (about 1 pound unshelled) 1 cup corn kernels (about 1 1/2 ears) 3 tablespoons whipping cream 1 tablespoon unsalted butter, cut into small pieces Salt Freshly ground pepper
Bring 4 cups water to boil in broad, heavy saucepan. Drop beans into boiling water over high heat. Return to boil, then turn heat to low, cover, and simmer until tender. Stir occasionally so beans do not stick, 15 to 45 minutes, depending on size and age of bean. If additional water is needed, add it boiling. Beans may be kept in cool place until needed.
Drain bean liquor into cup. Return 3 tablespoons to beans with corn and cream. Stir, cover and cook over medium heat, shaking pot, until beans are hot, liquid has been absorbed and corn is tender but still slightly crisp, 5 to 6 minutes. Remove from heat, stir in butter. Season to taste with salt and pepper. Serve at once in small bowls with big spoons. Makes 4 servings.