Sweet Corn 3 Sisters Succotash - cooking recipe

Ingredients

6 cups green beans, trimmed, cut into 3/4-inch pieces or 6 cups optional 3 cups dried black beans
1 tablespoon salt, divided
6 large ears of corn, husked
2 tablespoons extra-virgin olive oil
2 tablespoons butter, 1
4 4 small zucchini, cut into 1/2-inch pieces or 4 small optional 2 large cucumbers, deseeded skinned
1 teaspoon fresh ground pepper
4 scallions, finely chopped or 4 optional 1 cup diced white onions

Preparation

Place beans in a large saucepan; add water to cover. Add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to maintain a simmer and cook until the beans are tender, 20 to 30 minutes. OPTIONAL: black beans soaked overnight, drain rinse, but 1 1/2 hr low simmer or until desired tenderness.
Meanwhile, cut corn kernels from the cobs: Then scrape down the cob with a small spoon, scraping the \"milk\" and remaining corn pulp into the bowl. (Discard the cobs.).
When the beans are done, drain, reserving the cooking liquid.
Heat oil and butter in a large, heavy skillet over medium heat. Add the corn and \"milk.\" Stir to coat well, then add squash (or zucchini), the beans and 1/4 cup of the bean- cooking liquid. Cook, stirring occasionally, until the corn and squash are tender, 8 to 12 minutes. Add more bean-cooking liquid if necessary to keep the mixture from sticking to the pan. Season with the remaining salt and pepper. Sprinkle with scallions and serve immediately.