Three Sisters Stew
From dee 17 years ago
- 240 minutes to make
- Serves 6
In Native American mythology, squash, corn, and beans are known as of the "three sisters." Often depicted as being clothed in the leaves of the crops over which they are guardians, the sisters are also, in some legends, the daughters of the Earth Mother.
Ingredients
- 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) shopping list
- 1 tablespoon olive oil shopping list
- 1 medium onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 1/2 medium green or red bell pepper, cut into short, narrow strips shopping list
- 14- to 16-ounce can diced tomatoes, with liquid shopping list
- 2 cups cooked or canned pinto beans shopping list
- 2 cups corn kernels (from 2 large or 3 medium ears) shopping list
- 1 cup homemade or canned vegetable stock, or water shopping list
- 1 or 2 small fresh hot chiles, seeded and minced shopping list
- 1 teaspoon each: ground cumin, dried oregano shopping list
- salt and freshly ground black pepper shopping list
- 3 to 4 tablespoons minced fresh cilantro shopping list
How to make it
- Preheat the oven to 400 degrees.
- Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
- If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.
The Rating
Reviewed by 4 people-
You got 5 forks from me...LOL From my youngest grandson not so many. I made this from a different recipe this past Thanksgiving and he wouldn't even try it. His comment was He had 1 sister and no way did he want 3.
coffeebean53
in Charlotte loved it
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