Episode 019
The Three Sisters
A Fall Story of Friendship and Food
Join us for this creative nonfiction children's story about the Three Sisters - corn, beans, and squash - plants that grow best when they grow together.
AUDIO VERSION
VIDEO VERSION
Three Sisters Stew
Servings
6
servingsPrep time
30
minutesCooking time
1
hourCalorieskcal
Ingredients
1 butternut squash
1 Tbsp oil
2 cloves garlic, minced
1 can diced tomates, with liquid
1 can pinto or black beans
1 can corn
1 cup broth or water
1 or 2 jalapenos, minced
1 Tbsp dried minced onion
1 tsp cumin
1 tsp oregano
Salt and pepper to taste
1/4 cup fresh cilantro, minced
Directions
- 1. Cut the sqush in half lengthwise and remove seeds and fibers. Place halves cut side up in a cake pan with a little water in the bottom. Cover with aluminum foil and bake at 400F for 40-50 minutes until easily pierced with a knife but still a little firm (it will cook more later). Remove the skin and chop into bite-sized pieces.
- Heat oil in a Dutch oven over medium heat and saute the garlic until golden. Add the squash and the rest of the ingredients, except the last two. Simmer gently for 20-25 minutes until the jalapenos are soft.
- Add in the salt, pepper, and cilantro. Let stand off heat 1-2 hours (or refrigerate overnight) if possible. Serve hot.