Three Sisters Succotash
A simmered dish of corn, beans, and squash cooked together with a little fat and water until tender and lightly creamy. It reflects the intercropping of corn, beans, and squash long practiced along the Missouri River.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Large saucepan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 4
- carbs
- 38
- protein
- 8
- calories
- 210
Instructions
- 1
Heat the fat in a large saucepan over medium heat. Add the onion and cook until soft.
- 2
Add the corn kernels and diced squash. Stir well to coat everything in the fat.
- 3
Pour in the water and add the salt. Bring the liquid to a gentle simmer.
- 4
Cover the pan with a lid. Cook for 15 minutes until the squash is almost tender.
- 5
Stir in the cooked beans. Simmer uncovered for 10 more minutes until the vegetables are tender and liquid reduces.
- 6
Taste and add more salt if needed. Serve warm.
Chef's tips
Cut the squash into small, even pieces so it finishes cooking at the same time as the corn and beans.
Storage
Refrigerate covered up to 4 days.
Reheating
Reheat gently in a covered pot on the stovetop, adding a splash of water if it has dried out.
Common mistakes to avoid
- •Overcooking the squash until it turns into mush
- •Not adding enough salt to bring out the vegetable flavors
Serving suggestions
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