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Growing Chefs! Ontario Corn, Bean and Squash Succotash

Corn, Bean and Squash Succotash

“Corn, beans, and squash are often referred to as the ​“three sisters”, and grown together traditionally to support each other in a plentiful crop production. This recipe marries them together in a sweet and savoury succotash, served with nutty and earthy wild rice.”
Difficulty
Intermediate
Yield
Serves 8-10
Ingredients
2 tablespoons olive oil1 onion, finely diced2 cups butternut squash, diced2 cups zucchini, diced2 garlic cloves, minced1 cup hominy, or 2 ears of sweet corn, kernels removed1 teaspoon smoked paprika1 tablespoon maple syrup3 cups or about 2 cans cooked white beans1 large handful chopped mint1 teaspoon sumac1 1/2 cups wild rice1 litre vegetable stock Salt to taste
Equipment
Cutting boardChef's knifeGraterPeelerRaspMeasuring cupsMeasuring spoonsLarge potLarge frying panWooden spoonCan openerStrainerBowls for ingredients various sizesTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe 

and gather your ingredients.

Get Prepped!

Measure out olive oil, smoked paprika, sumac, maple syrup, vegetable stock and wild rice. 

Cut onion in half from root to tip, and remove the skin of the onion. Slice the onion along the grain from tip to root, almost all the way through to the root, but leave the root end intact. Turn the onion and dice the onion finely against the cuts you have already made. 

Peel the butternut squash, and remove the seeds. Dice the squash into pieces about 1 centimetre cubed. 

Dice the zucchini into pieces about 1 centimetre cubed. 

Remove the papery skin from the garlic, and mince it finely with a rasp. Alternatively, finely mince the garlic with a chef’s knife. 

If using hominy, measure out the hominy and strain off any extra liquid from the can. If using sweet corn, peel the corn and using a chef’s knife carefully remove the corn from the cobs. 

Open the cans of cooked beans and strain off the liquid. 

Remove the mint leaves from the stem, and chop the mint leaves.

Get Cooking!

Add the wild rice to a pot with 1 litre of vegetable stock. Bring to a boil, season with salt, and cook until softened, about 45 minutes. If needed, add additional water during cooking. 

Heat the frying pan over medium heat and add oil. Add the onions, and cook 3 – 4 minutes until starting to turn translucent. 

Add the butternut squash, and cook 7 – 8 minutes more until starting to soften and caramelize on the outside. 

Add the zucchini and continue to cook 3 – 4 minutes. 

Add garlic, hominy, and pinto beans. Cook for about 1 minute and then add smoked paprika, sumac, maple syrup, and salt to taste. Let cook about 4 – 5 more minutes until all vegetables are cooked through. If needed, add a bit of water to moisten the vegetables, and adjust seasoning with additional salt if needed. 

Toss together the cooked wild rice with the succotash and chopped mint. Serve immediately.