|Three Sisters Stew
Recipe Number: 1405
Calories Per Serving:
|1 cup dried beans (Lima, Anasazi, or Pinto work well)
1 poblano chile
1 Tbsp oil
1/2 onion sliced
1 squash (Summer, zucchini or hardbodied) cubed
1 clove garlic minced
|1/2 lb fresh or frozen green beans
Kernels from 2 ears of corn
2 tbsp chopped cilantro
1/2 cup salsa (I like to mix red & green salsa to taste)
2 cups of broth
Salt & pepper
|Soak the beans overnight then cook until tender.
Roast the tomatoes & chile on grill or under broiler until charred. Steam in plastic bag until cool. Peel & deseed the chile, remove stem & white membranes. Chop Chile & tomato. Set aside
Heat oil over Med to High heat. Cook onion & garlic until clear. Add squash and cook until softened but not tender. Add the soaked, drained bean and rest of ingredients. Simmer for 10 minutes until everthing is tender.
|Serve with warm tortillas or flatbread. Meats can be added to make a complete meal. Almost anything is delicious- game, poultry, fish or sausage.
|Squash, corn & beans are known to many Native Americans as the Three Sisters. Traditionally these crops are planted together. The corn works as a trellis for the beans and the squash crowd out weeds around the roots.>