Three Sisters Succotash
A sautéed mix of corn, beans, and squash reflecting the Three Sisters companion-planting method long practiced by Southwestern Indigenous farmers.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 4
- carbs
- 32
- protein
- 7
- calories
- 180
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the onion and garlic. Cook and stir until soft, about 4 minutes.
- 3
Stir in the diced squash. Cook for 5 minutes until it starts to soften.
- 4
Add the corn kernels. Cook for another 5 minutes, stirring now and then.
- 5
Gently stir in the cooked beans and cumin. Cook until heated through, about 5 minutes.
- 6
Season with salt to taste.
- 7
Take the skillet off the heat. Stir in the fresh cilantro.
- 8
Serve warm as a main dish or a hearty side.
Chef's tips
Pick firm squash like young zucchini or pattypan so it holds its shape. You can use any fresh corn, bean, and squash varieties that are in season.
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat in a skillet over medium heat until warmed through.
Common mistakes to avoid
- •Cooking the squash too long until it falls apart and turns mushy
- •Skipping draining canned corn thoroughly, which makes the dish watery
Serving suggestions
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