Three Sisters Menu Recipes

THREE SISTERS SAUTE

Steps:

• Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks.
• 3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately.

THREE SISTERS STEW

Steps:

• Combine the beans, water, and tomato sauce in the slow cooker.
• Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
• Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
• Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
• Serve hot, garnished with the cilantro and sour cream.