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Three Sisters Stew  
Recipe Number: 1405
Contributor: Monkeygirl
Rating: 10.00 based on 1 votes
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Serves: 4
Calories Per Serving: -
Preparation Time: -
Difficulty: Easy
Print Friendly Version
1 cup dried beans (Lima, Anasazi, or Pinto work well)
2 Tomatos
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
Cooking Instructions:
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.
Serving Suggestions:
Serve with warm tortillas or flatbread. Meats can be added to make a complete meal. Almost anything is delicious- game, poultry, fish or sausage.
Additional Comments:
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.

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