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Three Sisters Succotash

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. 1 tablespoon canola or olive oil
  2. 1 cup Walla Walla onion, chopped
  3. 4 summer squash (any varieties), chopped
  4. 1 cup fresh corn kernels
  5. 1 cup chopped, fresh tomatoes
  6. 1 cup cooked (or canned) heirloom beans (Anasazi, Cannellini, etc.)
  7. 1 heaping tablespoon sage pesto
  8. Salt & pepper to taste
  1. 2 cloves garlic
  2. 1/4 cup roasted walnuts
  3. 1/2 cup fresh sage, loosely packed
  4. 1/2 cup fresh Italian parsley
  5. Pinch of salt
  6. Pinch of black pepper
  7. 2 tablespoons olive oil
  1. 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.
  2. Mince garlic & walnuts in food processor. Coarsely chop sage & parsley & blend all
  3. ingredients in processor with oil. Store in refrigerator up to 3 days or freeze.
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