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Native American Three Sisters Stew
Linda H.found the recipe on the Cuisine Mentor Spice Blend bottle and made a few changes
A tasty autumn dish with a long history: corn, beans and squash are the "three sisters" planted together in Native American tradition. The beans climbed up the tall corn stalks while the broad squash leaves shaded the soil. Linda brought this tasty version to our Fall potluck.
450 g 1 lb. winter squash
1 medium onion, chopped
470 ml2 c. cooked pinto beans, drained
470 ml2 c. corn
240 ml1 c. vegetable broth
44 ml3 T. Cuisine Mentor Native American Three Sisters Stew Gourmet Spice Blend*
salt, pepper
79 ml1/3 c. minced fresh cilantro and/or chopped tomatoes for garnish (optional)
Peel and seed squash and cut into 1/2 inch pieces.
Saute onion in a little water until soft, about 5 minutes.
Add squash, beans, corn, broth and spice blend. Bring to a simmer and simmer about 15 minutes, adding more broth if needed during cooking.
Serve with cilantro and/or chopped tomatoes at the table if desired.
*The spice blend contains green bell pepper, garlic, cumin, sweet chili pepper, Mexican oregano, kosher salt, chipotle, and black pepper
You could cut the cooking time down to 7 minutes by steaming the squash while simmering the other ingredients, then adding cooked squash to the pot.
Comments
A more colorful version
Linda tells me she made it again with black beans and chopped red bell pepper. It was just as good and prettier!