Three Sisters Succotash
Corn, beans and squash are the principal foods of many Native American tribes. They’re called “the three sisters” because they support one another as they grow. The corn grows tall, allowing the bean vine to twine around her stalk. The bean fixes the nitrogen in the soil, and the squash has big leaves that hold in moisture.
Servings: 4 Servings
Calories: 133kcal
Corn, beans and squash are the principal foods of many Native American tribes. They’re called “the three sisters” because they support one another as they grow.
Ingredients
- 3 strips Turkey Bacon - optional (omit for vegetarian option)
- 1 teaspoon canola oil
- 2 small zucchini squash - diced
- 2 small summer squash - diced
- 1 cup corn kernels - we prefer fire-roasted when available
- 1 cup fresh tomatoes - diced
- 1 cup heirloom beans - cooked (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut Lima or any variety of beans)
- 1 tablespoon sage pesto - or sage herb blend
Instructions
- Optional Ingredient: Cook turkey bacon in a large, nonstick skillet until crisp. Drain, chop, and set aside.
- Heat canola oil in same skillet.
- Add diced squash, corn, tomatoes, beans and 1 heaping tablespoon of sage pesto (or sage herb blend)
- Toss quickly for up to 10 minutes -- but keep veggies crisp if possible.
- Place in large bowl, serve immediately.
Spa Index Kitchen Notes
For fire roasted corn kernels, you may buy a bag already roasted and flash frozen at Trader Joe's, or, make your own. If it's a warm season and your grill is ready, roast your ears of corn, cool, and slice your kernels. Or, if you've got frozen corn kernels, add a cup or two to a sheet pan. Spray or drizzle lightly with olive oil, salt, and pepper. Roast at high heat, shaking turning once or twice, until they are blacked and browned on the edges, a bit chewy and toasty tasting.
It's so good this way, you may never steam or boil your corn kernels again. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Serving | Calories: 133 kcal (7%) | Carbohydrates: 16 g (5%) | Protein: 6 g (12%) | Fat: 6 g (9%) | Cholesterol: 11 mg (4%) | Sodium: 83 mg (4%) | Potassium: 641 mg (18%) | Fiber: 4 g (17%) | Vitamin A: 608 IU (12%) | Vitamin C: 29 mg (35%) | Calcium: 61 mg (6%) | Iron: 1.5 mg (8%)
I’ve used your recipe for years. I see it all over the web (even your words!) and I remember how much I like this recipe — which was the first time I started to include bacon and it was the first time I tried turkey baconn. I keep forgetting tot ake a picture.
My family has been using your recipe for years. The only changes we made was to put whole sage leaves in the pan, after the bacon is done, to crisp up the leaves, and then we save those for the garnish. Plus, that makes the pan aromatic for the veggies. When my sister makes it, she adds tablespoon or two of cream to make a creamy base, but I tell her that just amps up the calories which isn’t a spa recipe! So now we have both kinds at the holidays. With and without the cream.
Very good with or without the bacon but if you’re going to use it, don’t use turkey bacon. Go whole hog. No pun intended. Or skip it, because it’s good. Thanks.