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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with Native American flavors of the 'three sisters' - squash, beans, and corn. Ingredients:
1 1/2-2 cups cooked kidney beans |
2 -2 1/2 cups rinsed chopped mushrooms |
1 -1 1/2 cup frozen corn kernels, defrosted |
2 -2 1/2 cups cut yellow squash |
1 (16 ounce) can diced tomatoes, drained |
1 large potato, diced |
1 large onion, diced |
1/2 teaspoon black pepper |
1/2 teaspoon sage |
1/4 teaspoon thyme |
1/2 teaspoon rosemary |
1/2 teaspoon cilantro or 1/2 teaspoon oregano |
2 -4 bay leaves |
1/4 teaspoon salt |
1 tablespoon olive oil |
2 -3 garlic cloves, minced |
Directions:
1. Heat half the spices, garlic, and olive oil in a large pot, Saute the onions in the mixture for 2-4 minutes.
2. Add 2-4 cups of water and allow to come to a boil.
3. Add the potatoes and the other half of the spices, simmer for 5 minutes.
4. Add corn, tomatos, and beans. Allow to summer for 2-5 minutes.
5. Add squash and mushrooms. Sllow to simmer for 10-30 minutes, until cooked to desired tenderness and melding of flavors.
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