Nebraska Three Sisters Succotash
A simple sauté of corn, beans, and squash, the three staple crops historically grown together by the Omaha and Pawnee peoples along the Missouri and Platte rivers.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 4
- carbs
- 34
- protein
- 7
- calories
- 190
Instructions
- 1
Heat the oil in a large skillet over medium heat on your stovetop.
- 2
Add the onion. Cook until soft, about 4 minutes.
- 3
Add the diced squash. Cook for 5 minutes, stirring occasionally.
- 4
Stir in the corn kernels and cooked beans.
- 5
Season with salt, pepper, and sage if using.
- 6
Cook for 8 to 10 minutes. Stop when the squash is tender and everything is heated through.
- 7
Serve warm as a side dish or a light main meal.
Chef's tips
Use fresh sweet corn in late summer for the best flavor. Cook the squash just until tender so it does not get mushy.
Storage
Refrigerate in an airtight container for up to 4 days.
Reheating
Reheat gently in a skillet over medium-low heat, stirring occasionally.
Common mistakes to avoid
- •Overcooking the squash until it turns into mush
- •Using unseasoned canned beans without adjusting the salt
Serving suggestions
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