Three Sisters Succotash
Corn, squash and beans, known as the three sisters, were traditionally grown together by Native Americans. And the companions are as delicious married in the pot as they are harmonious in the garden. Succotash, from the Narraganset 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. -Eating Well, August 2013.
  • 12 ounces green beans, trimmed and cut into ¾” pieces (about 3 cups)
  • ¾ teaspoon salt, divided
  • 2 large ears fresh corn on cob, husked
  • 3 tablespoons Rich & Creamy MELT
  • 2 small summer squash or zucchini, cut into ½” pieces
  • ¼ teaspoon freshly ground pepper
  • 2 scallions
  1. Place beans in a large saucepan; add water to cover.
  2. Add ½ teaspoon salt.
  3. Bring to a boil.
  4. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20-30 minutes.
  5. Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl.
  6. Use a small sharp knife to cut off the kernels, letting them fall into the bowl.
  7. Then scrape down the cob with a small spoon, scraping the “milk” and remaining corn pulp into the bowl. (Discard the cobs.)
  8. When the beans are done, drain, reserving the cooking liquid.
  9. Heat 3 tablespoons MELT in a large, heavy skillet over medium heat.
  10. Add the corn and “milk.”
  11. Stir to coat well, then add the squash (or zucchini), the beans and 2 tablespoons of the bean-cooking liquid.
  12. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes.
  13. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan.
  14. Season with the remaining ¼ teaspoon salt and pepper.
  15. Sprinkle with scallions and serve immediately.


Recipe Categories: Gluten Free, Rich & Creamy MELT Organic Recipes, and Sides.
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