Three Sisters Stew

"When Native Americans grew corn, they planted beans at the base of the stalks, which served as bean poles; in the ground between the stalks they grew squash. The three sisters—corn, beans, squash—lived harmoniously. This is a satisfying, flavorful dish to prepare when the winter squash and corn are ready for harvest."

1 cup dried pinto or kidney beans, soaked (or 3 cups canned)
3 cups water
2 cloves garlic
2 teaspoons dried oregano
1 teaspoon cumin seeds
1/2 teaspoon cinnamon
1 tablespoon extra virgin olive oil or ghee (clarified butter)
1 medium onion, chopped
1 1/2 teaspoons sea salt
2-3 cloves garlic, minced
2-3 cups winter squash, cut in chunks
14-oz can chopped tomatoes
1 tablespoon chile powder
1 1/2 cups fresh or frozen corn

Garnish


8-10 tablespoons grated cheese

Drain soaking water off beans. Place beans, water, and garlic in a pot and bring to a boil. Cover and simmer until beans are tender (50-60 minutes), or pressure-cook with 2 cups water (30-40 minutes).

In large pot, quickly dry-toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and garlic; sauté until onions are soft. Add squash, tomatoes, and chile powder and cook about 20 minutes, until squash is soft. Add some water if mixture seems dry. Add cooked beans and corn; simmer until corn is tender. Season to taste. Serve hot and garnish with grated cheese if desired.

Cynthia Lair, Feeding the Whole Family

This is a recipe that Rollin and Nina love, love, love. They ate the leftvers for lunch for several days last week and cleaned the bowl each time. It's a great recipe for the days when I have a big winter squash sitting out on the counter and I'm wondering how I can make a meal out of it. Everything else in the recipe I always have on hand.