Three Sisters Succotash

three-sisters-succotash.jpg

Three Sisters Succotash
Three Sisters Succotash
Three Sisters Succotash
Budget-friendly recipe
838

Corn, beans and squash come together deliciously in this easy and colorful stew. Serve with warm flatbread for a quick weekday meal.

Ingredients

3
tablespoons
1
finely diced
1
teaspoon
½
finely diced, divided
½
seeded and minced (optional)
6
minced
teaspoons
1
teaspoon
1
cut into ½-inch cubes
2
cups
drained and rinsed

What You'll Need

  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Chef knife
  • Large skillet with lid
  • Wooden spoon

Directions

  1. Heat olive oil in a skillet. Add the onion and sprinkle with salt. Cook, stirring, until nicely golden.
  2. Add half the bell pepper, chile, garlic, paprika and cumin. Stir and cook for 2-3 minutes, or until fragrant.
  3. Add beans, corn, squash and stock. Bring to a boil.
  4. Lower heat, cover and simmer just until vegetables are tender, about 15 minutes. Remove the lid. Continue cooking for 5-10 minutes to cook off the liquid and caramelize the vegetables.
  5. Season with black pepper. Sprinkle with cilantro and the remaining, uncooked bell pepper. Serve with corn tortillas or whole-wheat pita, along with lime wedges.

Nutrition Info and more

Serving size:
1
cup
Total calories:
355
Total fat:
12.3 g
Saturated fat:
2 g
Carbohydrates:
54 g
Protein:
12.3 g
Fiber:
10.9 g
Sodium:
762 mg
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