I went to the farm market on Saturday morning and bought corn that had been picked at 4 a.m., zucchini, and beans. I cooked this recipe that afternoon, using all of the minimum times. I froze the recipe and served it on Monday night. It was delicious! My dad likes to put a lot of butter in his succotash, but this tasted really rich without adding any. I will make this again to serve to my two sisters when they come to visit. I will also share this recipe with the folks I bought the vegetables from!
Three Sisters Succotash
From EatingWell: July/August 2013
In this easy succotash recipe, corn, squash and beans—known as the three sisters—are as delicious married in the pot as they are harmonious in the garden. Succotash, from the Native American word msiquatash, referred to a winter stew made from corn and beans, but now also describes various vegetable blends, such as this delightful summer garden mix. If you find lovely patty pan squashes, you could use those instead of regular zucchini or summer squash.