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Three Sisters Succotash
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Brief Description
Corn, squash and green bean side dish seasoned with butter and scallions.
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Main Ingredient
green beans
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Category: Vegetables
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
Vegetarian Gluten-Free Dairy-Free Low-Fat Heart-Healthy Low-Cholesterol Diabetic Paleo Low-carb
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Notes:
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Posted By: cookingmama
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Posted On: Sep 04, 2013
Number of Servings:
Ingredients:
- 3 cups - fresh green beans trimmed, cut into 3/4-inch pieces
- 3/4 teaspoons - salt divided
- 2 - large ears fresh corn husked
- 2 tablespoons - extra-virgin olive oil
- 1 tablespoons - butter
- 2 - small summer squash or zucchini cut into 1/2-inch pieces
- 1/4 teaspoons - freshly ground pepper
- 2 - scallions or green onions finely chopped
Directions:
Place green beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover; reduce heat to maintain a simmer and cook until the beans are tender, 20-30 minutes.
Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them fall into the bowl. Then scrape down the cob with a small spoon, scraping the "milk" and remaining corn pulp into the bowl (discard the cobs).
When the beans are done, drain, reserving the cooking liquid.
Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and "milk"; stir to coat well, then add squash (or zucchini), the beans and 2 tablespoons of the bean-cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8-12 minutes.
Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan.
Season with the remaining 1/4 teaspoon salt and the pepper; sprinkle with scallions and serve immediately.
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