Three Sisters Succotash
"Succotash" is a traditional Native American dish and comes from the Narragansett word "msíckquatash" which means "boiled corn".
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- 1 tablespoon canola or olive oil
- 1 cup Walla Walla onion, chopped
- 4 summer squash (any varieties), chopped
- 1 cup fresh corn kernels
- 1 cup chopped, fresh tomatoes
- 1 cup cooked (or canned) heirloom beans (Anasazi, Cannellini, etc.)
- 1 heaping tablespoon sage pesto
- Salt & pepper to taste
- 2 cloves garlic
- 1/4 cup roasted walnuts
- 1/2 cup fresh sage, loosely packed
- 1/2 cup fresh Italian parsley
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons olive oil
- Cook onion in oil in a large skillet, stirring, until onion starts to brown. Add squash and sauté for 3 to 5 minutes. Turn heat to low and add corn. Saute 3 more minutes. Add tomatoes, beans and sage. Add a little stock or bean cooking water to desired creaminess. Add salt and pepper to taste. Simmer 5 minutes. Serve with cornbread.
- Mince garlic & walnuts in food processor. Coarsely chop sage & parsley & blend all
- ingredients in processor with oil. Store in refrigerator up to 3 days or freeze.
Newcastle Produce https://newcastleproduce.com/