Three Sisters Succotash

Three Sisters Succotash

Corn, beans and squash grown together is one of the oldest partnerships in North American farming, and it tastes as good as it sounds. This quick skillet dish keeps those three at the center, brightened with sage and a little smoky heat. It is simple enough for a weeknight and honest enough to serve at a table where the food tells the story.

You need

• 2 tablespoons olive oil or sunflower oil
• 1 small yellow onion, diced (about 1 cup)
• 1 medium butternut squash, peeled and cut into 1/2-inch [1 cm] cubes (about 3 cups)
• Kernels from 3 ears fresh corn (about 2 cups), or 2 cups frozen corn, thawed
• 1 can (15 oz / 425 g) cooked pinto or black beans, drained and rinsed
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup chopped fresh sage or 1 tablespoon dried
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro or parsley
• Freshly ground black pepper

Method

1. Heat the oil in a large, wide skillet over medium heat until it shimmers, about 1 minute.
2. Add the onion and cook, stirring, until soft and translucent, about 5 minutes [about 5 minutes at medium heat].
3. Add the squash in a single layer as much as you can. Cook without stirring for 3 minutes, then stir and cook another 6 to 8 minutes, until the cubes are tender when pierced with a knife and browned at the edges. Keep the heat around 350 F [175 C] equivalent on your stove: medium, not high.
4. Add the bell pepper and cook 3 minutes more, until it softens slightly.
5. Stir in the garlic, smoked paprika and cumin, and cook 30 seconds until fragrant.
6. Add the corn and cook 4 to 5 minutes, until the kernels are bright yellow and a few have caramelized spots.
7. Fold in the beans, salt and sage. Cook 3 to 4 minutes, until the beans are hot all the way through and the sage smells toasty.
8. Take the pan off the heat. Stir in the lime juice and cilantro, then taste and add more salt and pepper as needed.
9. Serve warm, straight from the skillet.