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U.S. Department of Health and Human Services

Hot Three Sisters Succotash

Ingredients

Hot three sisters succotash plated on a dish
  • 1 medium zucchini
  • 1 yellow summer squash
  • 2 ears of fresh corn (can substitute with frozen or canned)
  • 1 cup fully cooked great northern beans (can substitute canned beans for simplicity, rinsed thoroughly)
  • 1 red bell pepper
  • 6 stalks scallion/green onion
  • 1/2 cup spinach leaves
  • 1 cup cherry tomatoes
  • Kosher or sea salt and pepper to taste

Instructions

Close up of the hot three sisters succotash
  1. Wash all produce and set aside. (If using canned products, open and rinse all ingredients well and set aside.)
  2. Cut zucchini and squash into small cubes (size should be slightly larger than corn kernels to create uniformity in succotash). After zucchini and squash are cut, set aside in a small bowl.
  3. Chiffonade (cut into long, thin strips) spinach and scallions and place in a small bowl.
  4. Cut cherry tomatoes in half and place in a small bowl.
  5. Dice red bell pepper and place in a small bowl. You can cut the bell pepper to the same size as the squash to maintain consistent sizing, which supports the soft texture of the squash, beans, and corn. This is designed as a flavorful component with wonderful added texture.
  6. Heat a large sauté pan over medium heat. Once the pan is warm, add 1 tablespoon of olive oil and heat for 30 seconds.
  7. Add red bell pepper with a pinch of kosher salt. Sweat bell peppers for 2 minutes so they begin to soften.
  8. After 2 minutes, add your corn and cook for another minute.
  9. Once corn has cooked, add zucchini, squash, and beans with a pinch of salt. Cook all ingredients for 2 minutes, then turn off heat.
  10. Once heat is off, add spinach, scallions, and cherry tomatoes.
  11. Taste and salt if necessary.

Fun adjustments:

Have fun with this recipe! You can substitute corn, squash, and beans with similar ingredients throughout the year. Make this same recipe but adjust for the seasons — especially if you have similar items growing in your home gardens. In the summer months, try using sunburst or patty pan squash. In the fall and winter, switch to roasted acorn, delicata, or butternut squash.

Also feel free to switch up beans with those of your choosing — from black beans to pinto to kidney. Try adding chiffonade spinach, basil, kale, or similar ingredients. The best part about this recipe is that it’s so versatile and you can easily modify it throughout the year.