Three Sisters Succotash Recipe

No Photo

Have you made this?

 Share your own photo!

Three Sisters Succotash

Krystal McDow


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

Featured Pinch Tips Video

★★★★★ 1 vote
1 Hr
Stove Top


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
2 small
summer squash or zucchini, cut into 1/2-inch pieces
1/4 tsp
freshly ground pepper
scallions, finely chopped


1Place 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.
2Meanwhile, 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.
3When the beans are done, drain, reserving the cooking liquid.
4Heat 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.
5Serving 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