Recipe courtesy of Loretta Barrett Oden

Three Sisters Saute

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  • Level: Easy
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1 pound uncooked heirloom beans (Anasazi, butterscotch calypso, cranberry calypso and chestnut limas)

6 ears fresh sweet corn

1 pound yellow pear and red tear drop tomatoes

3 tablespoons olive oil

3 pounds assorted baby squashes (patty pan, sunburst, zucchini, yellow, etc.)

Sage pesto, (recipe follows)

Salt, to taste


1/2 cup olive oil

1/4 cup garlic, chopped

1 1/2 cups fresh sage, firmly packed

1/2 cup fresh parsley

1 cup pine nuts, dry roasted

1 teaspoon salt

1 lemon, juiced


  1. Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks.
  2. 3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately.