Three Sisters Stew
It’s November and the Winter Bazaar is still going! I know that I forgot to post something last week, but hopefully I can remember to keep up. I am having a lot of fun reading all the great ideas people are sharing.
This week I wanted to share a recipe for this coming Thanksgiving. My mother’s father is Native American, not that you could tell by looking at my pasty face. But if you ever saw my mother you would know in a heartbeat. So having some Native Amrican dishes is an important tradition in my house. One of my favorite dishes is 3 Sisters Stew. It is a warm, earthy stew made from corn, squash, and beans. The famous three sister’s themselves. Many people enjoy skipping the normal turkey dinner for thanksgiving and instead try an alternative meal idea. Serving a big pot of this stew is a great option, especially if you have any vegetarian guests coming over. You can serve it with fry bread for a traditional meal, or just make a loaf of homemade bread to dip into it.
Here is the recipe:
1 large butternut squash
2 cups corn kernels
2 cups cooked pinto beans
1 medium onion, chopped
2 cloves garlic, minced
2 medium tomatoes, diced
1 cup vegetable stock
1 tablespoon olive oil
4 tablespoons minced fresh cilantroPreheat oven to 400*F. Cut the squash into half lengthwise and remove all seeds and fibers. Cover with foil and place halves, cut side up, into oven for 40 - 45 minutes. Remove from oven when soft enough to pierce with fork yet still firm and let cool. While cooling heat the oil in a large pot. Saute the onion and garlic until golden. Add the corn, beans, tomatoes, and vegetable stock to the pot and simmer. Scoop out the pulp of the squash and cube into bite sized pieces. Add cubes to the pot. Continue simmering, covered, for about 25-30 minutes. Stir in cilantro just before serving.
And while you are enjoying the stew here are some great links to browse through.
- The Three Sisters: Corn, Beans & Squash
- Native American Stories
- Indigenous Food and Native American Recipes
- American Indian versus Native American
- Trail of Tears
- Activities to Celebrate Native American Heritage
- American Indian History and Culture
Three Sisters Stew, recipes, food
November 7th, 2007 at 12:31 pm
My apologies to Sister #1, but I am highly allergic to squash. Have you ever tried a substitute or made this dish without squash? Do you think it would turn out all right?
Thanks.
November 8th, 2007 at 12:32 pm
I’ve never met a stew I didn’t like, especially in those cold winter days–I’m going to drag out the crock pot for this one.
November 8th, 2007 at 6:37 pm
Sounds delicious and nutritious. I’m going to make this soon.
November 10th, 2007 at 6:02 pm
[...] Summer at Mom is Teaching posted her Three Sisters Stew. [...]
November 22nd, 2007 at 11:39 am
[...] Mushroom Sauce posted at Lisa’s Vegetarian Kitchen. Summer offers up a Native American Three Sisters Stew at Mom Is Teaching. Christine presents All Natural Honey Mustard Dressing at Me, My Kid and Life: [...]
November 22nd, 2007 at 6:52 pm
Happy Thanksgiving!