Three Sisters Stew is hearty vegetarian comfort food, with a healthy combination of beans, corn and squash. It is incredibly easy to make, especially if you are using the beans or squash for something else (like enchiladas), then you can combine the prep time.
|Beautiful fall colors|
- 1 large butternut or carnival squash. (I like to use yams* if I don't want to deal with squash)
- 1 onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 3-4 carrots (cut into silvers)
- 3 pieces of celery (cut into silvers)
- 1 red bell pepper
- 1 can diced tomatoes (I really like San Marzano)
- 1 can corn (use fresh corn if it is the right time of year)
- 1 can beans (Pinto are the best, but you can use black or pink as well)
- 1 carton vegetable stock
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- salt and pepper
- a little coriander, chili powder, chili flakes, or whatever your heart desires
|*Yams, Pinto Beans, Rice (I decided to add rice because I had some left overs)|
Cut the squash in half, cover with foil and place on baking sheet. Cook in the oven at 375 degrees F for 40-50 minutes. Take out and let cool. Remove innards with spoon, and remove the exterior shell. Cut squash into pieces and set aside. *If you are using yams, you can peel then boil them for 10-15 minutes.
Saute olive oil, onion, garlic in large pot. Wait 3 minutes until the onions have cooked a bit, then add carrots and celery. Cook for another 3 minutes then add about 1/3 carton of vegetable broth. Stir, and wait about 5 minutes. At this point, you throw every thing else in, let it cook for about 20-30 minutes and you have a delicious stew!
This will feed six hungry people, but if you are cooking for two expect some left overs for lunch or dinner. I highly recommend bread and butter with this meal. If you have happen to live close to Grand Central Bakery, pick up a baguette or ficelle and you will not regret it.