Three Sisters Harvest Stew
From rapunzel 16 years ago
- 30 minutes to make
- Serves 6
This comes from a great book, Witch in the Kitchen by Cait Johnson. This is a dish rich with textures, colors, and history. The "three sisters" refer to what the early Native Americans called corn, squash and beans. Read more To celebrate Mabon, I am going to make the stew below, served alongside a salad and some crusty bread, perhaps baked apples or pears for dessert. See less
Ingredients
- 2 tablespoons olive oil shopping list
- 1 large onion, chopped shopping list
- 3 to 4 garlic cloves, chopped shopping list
- 1 large carrot cut into 1-inch pieces shopping list
- 3/4 cup butternut squash, cubed (for a quicker-cooking variation, use 1 cup yellow or crookneck squash, cubed) shopping list
- 1 can beans, drained (garbanzos, with their harvest gold color, are my favorite, but you could try butter beans, small red beans, or pintos - whatever pleases you) shopping list
- 1 cup fresh or frozen corn kernels shopping list
- sea salt shopping list
- 1 dried chipotle pepper (optional) shopping list
- water or vegetable broth, as needed shopping list
- 1/4 cup chopped fresh parsley shopping list
How to make it
- In a large stew pot, heat the olive oil. Add the chopped onion and stir to coat with the oil.
- Saute until golden, the add the garlic, carrot pieces, squash, beans, corn, sage, sea salt to taste, and the chipotle pepper, if you desire. Though the pepper is optional, the smoky taste is reminiscent of the first hearth fires of the season, perfect for autumn.
- Simmer the stew, adding the water or vegetable broth as needed, until the squash is tender, the add the parsley and stir thoroughly.
- Serve piping hot.
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