2 (12 oz.) cans whole kernel corn
1 (16 oz.) can cut green beans
1/4 c. butter
1/4 c. chopped onion
1/2 tsp. salt (optional)
1/4 tsp. ground sage
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. pepper
N.B. fresh or frozen vegetables may be used

Drain corn and beans, reserving 1/3 cup liquid from corn. Set aside. Heat in saucepan, over low heat, the butter. Add onion and spices, cooking over medium heat until onion is transparent, stirring frequently. Add corn, beans and reserved corn liquid. Heat thoroughly.