Three Sisters Vegetable Stew Recipes

THREE SISTERS STEW

Steps:

• 1. Drain the beans and rinse lightly. Fry your meat and drain well. Set aside.
• 2. Place all vegetables and meat in stewpot. Add tomatoes and tomato sauce. Add seasoning. Taste and add any more seasoning you need.
• 3. Add enough water or broth to cover. Then bring to a boil and turn heat down and simmer until tender. Serve with crackers, cornbread or fry bread.
• 4. You may use any kind of squash and bean or pea and the corn can be yellow or white. You can change the meat around to beef or it can remain vegetarian. However, pork is the traditional meat.
• 5. Notes: I have been using 1 can of Ro Tel mild tomatoes in place of 1 can of tomatoes. Second, I have some real finicky eaters that do not like some vegetables but to try to up the nutrition as well as flavor, I use V8 and a bit of Knorr caldo de pollo, a chicken bouillon. Everyone likes it very much. I also have been roasting fresh corn on the cob over the summer and roasting 4-5 ears extra and cutting that off the cob and using it.

THREE SISTERS VEGETABLE STEW

Steps:

• Saute onions and garlic in a little bit of butter until translucent.
• Add corn and beans and heat thoroughly.
• Add peppers and squash and heat through.
• Add green onions, stir and remove from heat.
• Serve hot in warm tortillas and shredded cheese.

"THREE SISTERS" STEW

Steps:

• 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.

THREE SISTERS STEW

Steps:

• 1. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes. 2. Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil. 3. Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender. 4. Add the thyme leaves during the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well, and serve the stew warm.

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.