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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL. Ingredients:
1 (15 ounce) can beans, black |
2 cloves minced garlic |
2 teaspoons oregano, dried |
1 teaspoon cumin powder |
1 teaspoon ground cinnamon |
1 cup onion, chopped |
2 -3 cups squash, winter (peel if not organic) |
1 (15 ounce) can tomatoes, chopped |
1 tablespoon chili powder |
1 1/2 cups fresh corn or 1 1/2 cups frozen corn |
8 -10 tablespoons grated cheese (optional) |
Directions:
1. With fork poke vent holes into the squash.
2. Peel skin if not organic.
3. Microwave for about 5 minute or until about 3/4 cooked.
4. Cut into 1 inch cubes.
5. Set aside.
6. In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
7. Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
8. (about 5 minutes) Serve Hot with grated cheese garnish.
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