RCI-SP.003.0072.001
Three Sisters Stew
The Three Sisters Stew is a traditional and contemporary Native American dish. The dish includes the
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- pumpkin or 1 large butternut or carnival squash (about 2 pounds)1 small
- olive oil1 tablespoon
- onion1 mediumchopped
- garlic2 clovesminced
- green or red bell pepper1/2 mediumcut into short, narrow strips
- can diced tomatoes14 to 16 ouncewith liquid
- cooked or canned pinto beans2 cups
- corn kernels (from 2 large or medium ears)2 cups
- water or home made vegetable stock1 cup
- fresh hot chiles1 or 2 unitseeded and minced
- each: ground cumin1 teaspoondried oregano
- salt and freshly ground pepper1 unitto taste
- fresh cilantro3 to 4 tablespoonsminced
Method
1
Preheat the oven to 400 degrees Fahrenheit
2
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.
3
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.
4
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.
5
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.
6
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.