Three Sisters Stew

By Greywolf

The three sisters - corn, squash and beans - merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water.

Ingredients

• 1 Tbsp olive or canola oil
• 1 large onion, diced or sliced
• 1 clove garlic, chopped
• 1 jalapeno chile, seeded and minced
• 1 lb medium-sized yellow summer squash, sliced
• 2 medium-sized zucchini, chunked
• 1 lg butternut squash, peeled, seeded and chunked
• 1 lb green beans, sliced into bite size pieces
• 1 cup corn kernels, preferably fresh
• 2 x16 oz cans kidney beans, drained and rinsed
• 1 cup vegetable stock or water
• 1 Tbsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Details

Servings 6
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

1. Heat the oil in a large stockpot or dutch oven over medium heat. Add the onion, garlic and jalapeno, and saute until the onion is tender and translucent, for about 5 minutes.

2. Stir in the remaining ingredients except the thyme, salt and pepper, and bring to a boil.

3. Reduce the heat to low, and cook, covered, over low heat for 15 to 20 minutes, or until the vegetables are tender.

4. Add the thyme leaves durint the last 5 minutes of cooking. Add the salt and pepper to taste, stirring them in well.

5. Serve the stew warm.