Roots Recipes
Three Sisters Stew
First Nations People grew corn and planted the beans at the base of the stalks, which served as a bean pole. On the ground between them, they grew squash. The three sisters--corn, beans, and squash, form the basis for this hearty stew.
1 c. beans, soaked
3 c. water
2 cloves garlic
1-inch kombu
2 T fresh or 2 t. dry oregano
1 t. cumin seeds, grind
1/2 t. cinnamon
1 T. extra-virgin olive oil
1 med onion, chopped
1 1/2 t. sea salt
2-3 cloves garlic, minced
2-3 c. winter squash, cut in chunks
1 14 oz can chopped tomatoes
1/2 t. chili powder
1 c. fresh or frozen corn
Drain soaking water off beans. Place beans, water, garlic and kombu in a pot; bring to boil.
Cover and simmer until beans are tender (50-60 minutes).
Add squash, tomatoes and chili powder and cook until squash is soft (about 20 minutes.) Add a little water if mixture is dry. Add cooked beans and corn; simmer until corn is tender. Adjust seasoning to your taste.
Preparation time: 1 hour and 10 minutes
Makes 6-8 servings.
