A few months ago we prepared a summertime succotash using fresh corn and beans. Today’s recipe is for a harvest version that uses dried ingredients instead. It’s a much heartier dish than its sweet-corn cousin, but that heartiness is balanced well with the addition of squash. Corn, beans, and squash were often referred to as the “three sisters” by early Native American peoples, and were often cooked together in stews and soups. Historic journals tell us this dish was also popular among early settlers. The corn we’re using is a hominy corn made with Iroquois white corn, a special flint variety that can be traced back thousands of years. You can buy the quality product from the kind folks at Iroquois White Corn Project at the link below.
Iroquois White Corn Project – http://ift.tt/2e6IPOh
Summertime Succotash Video – http://bit.ly/2dJmNvw
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