Three Sisters Succotash  (A Tribute to the Native Americans)three-sisters-soccotash

  • 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

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