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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    Corn, squash and green bean side dish seasoned with butter and scallions.

    Main Ingredient:

    green beans

    Category:  Vegetables

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min

    Source

    Eating Well

    Posted By:

    cookingmama

    Posted On:

    September 4, 2013

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