Ingredients:

• 1 lb ground bison (or lean ground beef if unavailable)

• 1 cup blue corn kernels (fresh, frozen, or roasted)

• 1 cup lima beans (pre-cooked or canned, drained)

• 1 red bell pepper, diced

• 1 yellow squash, diced

• 1 zucchini, diced

• 1 medium red onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp sunflower oil (or use a touch of the skillet’s natural cooking surface without oil if preferred)

• ½ tsp smoked paprika

• ½ tsp chili flakes (optional, for heat)

• Salt & cracked pepper, to taste

• ½ cup fresh wild blueberries (or cranberries)

• Fresh cilantro or sage leaves, for garnish

Instructions:

1. Preheat the Skillet

   • Plug in the Platinum Electric Oil Core Skillet and set to 325°F. Allow it to heat evenly.

2. Cook the Bison

   • Add the ground bison to the skillet. Cook until browned, breaking it apart with a wooden spoon. Season lightly with salt, pepper, and smoked paprika. Remove and set aside.

3. Sauté Vegetables

   • In the same skillet, add the onion, garlic, red bell pepper, zucchini, and squash. Stir occasionally and cook until just tender (about 6–7 minutes).

4. Add Corn & Lima Beans

   • Stir in the blue corn and lima beans. Cook another 4–5 minutes until warmed through and slightly caramelized.

5. Combine & Simmer

   • Return the cooked bison to the skillet. Toss everything together and reduce heat to 250°F. Let the succotash flavors meld for about 5 minutes.

6. Finish with Wild Berries

   • Just before serving, fold in fresh wild blueberries (or cranberries) for a tart-sweet balance that’s true to Native American cooking traditions.

7. Serve

   • Garnish with fresh sage or cilantro. Serve warm as a main dish or a side to cornbread.