Three Sisters Succotash Recipe

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Three Sisters Succotash

Krystal McDow

By
@kmcdow

Eating Well Magazine. Haven't tried this recipe yet.


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Rating:

Serves:

6

Cook:

1 Hr

Method:

Stove Top

Ingredients

12 oz
green beans, trimmed, cut into 3/4 inch pieces
3/4 tsp
salt, divided
2 large
ears fresh corn, husked
2 Tbsp
extra-virgin olive oil
1 Tbsp
butter
2 small
summer squash or zucchini, cut into 1/2-inch pieces
1/4 tsp
freshly ground pepper
2
scallions, finely chopped

Directions Step-By-Step

1
Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20-30 minutes.
2
Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the "milk" and remaining corn pulp into the bowl.
3
When the beans are done, drain, reserving the cooking liquid.
4
Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk." Stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8-12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining 1/4 teaspoon salt and pepper. Sprinkle with scallions and serve immediately.
5
Serving Sizes:2/3 cup each
Calories:128, Fat:7g, Sat Fat:2g, Mono Fat:4g, Cholesterol:5mg, Carbs:15g, Protein:3g, Fiber:3g, Sodium:300mg, Potassium:330mg

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American