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.

Three Sisters Succotash
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Recipes: Side Dishes
  • 1 tablespoon canola oil
  • 2 unpeeled zucchini squash, julienned
  • 2 unpeeled summer squash, julienned
  • 1 cup fire-roasted corn kernels
  • 1 cup chopped fresh tomatoes
  • 1 cup cooked heirloom beans (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut Lima or any variety of beans)
  • 1 heaping tablespoon sage pesto
  • Fresh sage leaves for garnish
  1. Heat canola oil in a large, nonstick skillet.
  2. Add squash, corn, tomatoes, beans and 1 heaping tablespoons (15g) of sage pesto.
  3. Toss quickly and remove from heat; do not overcook.
  4. Place in large bowl, garnish with fresh sage leaves, serve immediately.
For fire roasted corn kernals, you may buy a bag already roasted and flash frozen at Trader Joe's, or, make your own. Add a cup or two of frozen corn to a sheet pan. Spray or drizzle with olive oil, salt, and pepper. Roast at high heat, 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 kernals again.


October 13, 2014 | | Tags:

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