Three Sisters Succotash

July/August 2013

Your rating: None Average: 4.4 (10 votes)

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.

Three Sisters Succotash

2 Reviews for Three Sisters Succotash

Wrong kind of beans

This recipe is a little bit bland; I'd tend to put in some kind of pepper (also originally an Amerindian food). But more important, it should be using a high-protein more "mature" bean, not just green beans.

Good nutritious recipe using the Three Sisters.
So Good

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!

Heart Healthy Delicious
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Anonymous wrote 3 years 1 day ago

How did you reheat it?

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