Three Sisters Succotash

Name: Three Sisters Succotash
Total time: 40 min
Yield: 4 servings
Cuisine: Haudenosaunee
Ingredients: 2 tbsp butter or vegetable oil; 1 onion, diced; 3 cups fresh or frozen corn kernels; 2 cups cooked white beans, or 1 can, drained; 2 cups summer squash or zucchini, cubed; 1 cup vegetable or chicken broth; Salt and black pepper to taste; 2 tbsp chopped fresh parsley, for serving

by CommunityKitchen

HaudenosauneeEasy40 minServes 4

A dish rooted in the Haudenosaunee tradition of planting corn, beans and squash together as companion crops, simmered here into a simple, vegetable-forward stew built from the same three ingredients.

Per
serving

260kcal

11gprotein

45gcarbs

6gfat

Ingredients

2 tbsp butter or vegetable oil
1 onion, diced
3 cups fresh or frozen corn kernels
2 cups cooked white beans, or 1 can, drained
2 cups summer squash or zucchini, cubed
1 cup vegetable or chicken broth
Salt and black pepper to taste
2 tbsp chopped fresh parsley, for serving

Before you cook

Dice the onion and cube the squash.

Steps

Melt the butter in a large pot over medium heat.
Add the onion and cook for 4 minutes, until softened.
Add the corn, beans and squash to the pot.
Stir to combine everything with the onion.
Pour in the broth.
Bring the pot to a boil.
Cover and reduce the heat to low.
Simmer for 20 minutes, stirring occasionally, until the squash is tender and the liquid has mostly reduced.
Season with salt and pepper to taste.
Sprinkle with parsley before serving.

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