This recipe is a variation of the “Three Sisters at Four Corners Stew” from the Moosewood Cookbook.
In Native American mythology squash, corn, and beans are
known as the “three sisters”. The three together are delicious and so healthy!
Ingredients
3 or 4 cups peeled and cubed butternut squash
3 cups chopped onions
3 tablespoons olive oil
1 fresh chile minced
5 garlic cloves minced
1 stick celery chopped
2 carrots chopped
1 teaspoon salt
ground pepper to taste
1 cup vegetable broth
2 tablespoon masala spice mix
1 teaspoon chili powder
1 teaspoon dried or fresh thyme (more if fresh)
2 cups chopped fresh tomatoes or 1 can tomatoes
3 cups or cooked black beans or 2 cans black beans
2 cups fresh or frozen corn kernels
grated sharp cheddar cheese (optional)
chopped fresh parsley (optional)
Method
- In a large soup pot on high heat, cook the squash and onions in oil for 5 minutes, stirring constantly. Add the celery, carrots, chiles, garlic, salt, black pepper, and vegetable broth, lower the heat to medium, cover and cook until ingredients start to soften, about 5 minutes.
- Stir in masala mix, chili powder, thyme, tomatoes, black beans, and corn. Cover and cook, stirring frequently, until the vegetables are tender, about 20 minutes. Serve topped with parsley and grated cheese, if desired.
Variations:
Instead of black beans use edamame, red, pinto, kidney or
other beans.
It’s also good with ½ chopped olives. Use water instead of
vegetable broth to reduce salt if adding olives.
