Succotash is probably *the* original American food. Corn, beans and squash have been and remain the principal foods of many Native American tribes. They are called the sisters because they are often used in companion planting, helping each other to thrive. The corn grows tall strong stalks, but has relatively shallow roots. The beans can use the corn for climbing support, and their roots fix nitrogen in the soil for the corn to use. And finally, the squash provides good ground cover, it's large leaves shading the corn's roots and retaining moisture.
Try this as a vegetable dish whose roots go back a long time. The idea is to make it quick and not to overcook the vegetables.
Ingredients
1 unpeeled zucchini/summer squash, medium dice
2 fresh ears (stripped) or 10 oz frozen corn
1 cup cooked beans (Anasazi, Tepary or any variety of heirloom beans), liquid reserved
2 Tablespoons diced red pepper for color
1/8 teaspoon ground sage
fresh ground black pepper to taste
salt to taste
MethodHeat a large, nonstick skillet (or cast iron) over medium high heat.
If using fresh corn, strip the kernels off of the corn cobs - be prepared to chase a few.
Lightly spray the hot pan with an aerosol oil, like Pam. Toss the stripped (or frozen) in the heated pan, stirring constantly so as not to burn them.
Once you smell the roasted corn and see the kernels starting to brown a bit, add in the drained beans and stir to mix well and heat up. Here is an example of dried heirloom beans.
Once the beans are warmed, add in the diced squash, peppers and the sage. Add in enough of the reserved been cooking liquid to adjust the consistency, then taste and season to as desired with salt and pepper. Stir until all is hot and serve immediately. You still want the squash to be a bit firm, not soggy.
Optional: Add some mutton and make it a stew!
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