Vegetarian: Casseroles: Succotash

Warm up with this "Three Sisters" recipe, full of corn, beans and squash.

Author: Traditional Native American Recipe, "Cookin' with Three Sisters"
Date: April 20, 2009

Serves: 8 person(s)
Yield: 8 x 1/2 cup servings

Preparation Time: 20 mins
Cooking Time: 10 mins

Ingredients:

1 1/2 cup frozen corn kernels, thawed (or use 3 ears fresh corn kernels)
1/2 cup chopped onion
1 cup diced winter squash
1 cup cored, seeded, chopped, red bell pepper
1 tsp ground cumin
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup defatted vegetable broth
2 Tbsp chopped fresh cilantro
1/8 tsp hot sauce
1/8 tsp ground pepper
2 cup frozen baby lima beans, thawed

Directions:

Place a large non-stick skillet over high heat until hot.

Add corn, onion, winter squash, red pepper and cumin; sauté 5 minutes until vegetables are slightly blackened. (Note: Some varieties of squash may need extra cooking time. Bake, steam or microwave until soft and then add to sautéed vegetable mixture).

Add olive oil and garlic; sauté an additional minute. Reduce heat to medium-high, add broth and remaining ingredients. Cook 3 to 5 minutes, stirring frequently. Serve when heated through.