Three Sisters Succotash

Serves 8

Corn, beans and squash are the principal foods of many Native American tribes. They're called the sisters because they support one another. The corn grows tall, allowing the bean vine to twine around her stalk. The bean fixes the nitrogen in the soil, and the squash has big leaves that hold in moisture.

Prep Time: 20 minutes
Cooking Time: 10 minutes

1 tablespoon canola oil
2 unpeeled zucchini squash, julienned
2 unpeeled summer squash, julienned
1 cup fire-roasted corn kernels
1 cup chopped fresh tomatoes
1 cup cooked heirloom beans (Anasazi, Appaloosa, Black, Butterscotch Calypso, Tepary, Chestnut lima or any variety of beans)
1 heaping tablespoon sage pesto
Fresh sage leaves for garnish

Heat canola oil in a large, nonstick skillet. Add squash, corn, tomatoes, beans and 1 heaping tablespoon of sage pesto. Toss quickly and remove from heat; do not overcook. Place in large bowl, garnish with fresh sage leaves, serve immediately.

From:
Loretta Barrett Oden, executive chef and owner of the Corn Dance Café in Santa Fe, N.M.

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