Sweet Corn 3 Sisters Succotash

1. 1

   ["Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes. OPTIONAL: black beans soaked overnight, drain rinse, but 1 1/2 hr low simmer or until desired tenderness.", "Meanwhile, cut corn kernels from the cobs: Then scrape down the cob with a small spoon, scraping the ""milk"" and remaining corn pulp into the bowl. (Discard the cobs.).", "When the beans are done, drain, reserving the cooking liquid.", "Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and ""milk."" Stir to coat well, then add squash (or zucchini), the beans and 1/4 cup of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining salt and pepper. Sprinkle with scallions and serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.