Three Sisters Succotash (A Tribute to the Native Americans)
- 1 T. Olive Oil
- 2 c. Corn – fresh
- 1/2 c. Sweet Onion – diced
- 1 Red Bell Pepper – medium sized, diced
- 1 Jalapeno – small, finely diced
- 1 c. Green or Golden Summer Squash – diced
- 1 1/2 c. Lima Beans – fresh or frozen
- 2 cloves Garlic – minced
- 1 tsp. Sea Salt
- Dash Cumin
- dash Black Pepper
- 1/2 c. Chicken Stock
- 2 T. Cilantro – fresh
Place a large sauté pan on high heat until very hot. Add 1 tsp of the olive oil, corn, peppers, onion. Sauté until vegetables start to brown and caramelize slightly. This process takes approximately 5 to 7 minutes. Add the remaining olive oil, squash, cumin, salt, pepper and garlic. Cook for another 3 minutes on medium heat. Add chicken broth, cilantro and the lima beans. Simmer mixture until all vegetables are tender – approximately 5 minutes.
Serves 8 to 10
Kathy Rohrbaugh, Shrewsbury
Finalist – Sweet Corn
2011 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest