Three Sisters Succotash

Three Sisters Succotash

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Krystal McDow

By
@kmcdow

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

Rating:

★★★★★ 1 vote

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

How to Make Three Sisters Succotash

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

Printable Recipe Card

About Three Sisters Succotash

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



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