Three Sisters Succotash
A skillet succotash of corn, squash, and black beans simmered in vegetable broth with fresh thyme, honoring the Three Sisters companion crops of corn, beans, and squash
35 minutes, 6 Servings
Ingredients
| 2 Tbsp. | Butter |
| 1 | Yellow onion, diced |
| 1 | Red bell pepper, diced |
| 2 cloves | Garlic, minced |
| 1 medium | Zucchini or yellow squash, diced |
| 2 cups | Fresh or frozen corn kernels |
| 1 (15 oz.) can | Black beans, drained and rinsed |
| 1/2 cup | Vegetable broth |
| 1 tsp. | Fresh thyme, chopped |
| 1/2 tsp. | Salt |
| 1/4 tsp. | Black pepper |
| 2 Tbsp. | Fresh parsley, chopped |
Preparation
| 1. Melt the butter in a large skillet over medium heat. |
| 2. Add the onion and bell pepper. |
| 3. Cook for 4 to 5 minutes, until softened. |
| 4. Add the garlic and cook for 30 seconds, until fragrant. |
| 5. Add the squash and corn. |
| 6. Cook for 5 minutes, stirring occasionally. |
| 7. Stir in the black beans and vegetable broth. |
| 8. Add the thyme, salt, and black pepper. |
| 9. Simmer for 8 to 10 minutes, until the squash is tender and the liquid has mostly reduced. |
| 10. Garnish with fresh parsley before serving. |
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