Three Sisters Stew

Ingredients

• 1 tablespoon olive oil or canola oil
• 1 large onion, sliced
• 1 garlic clove, chopped
• 1 jalapeno chile, seeded and minced
• 1 lb medium summer squash, 3/4-inch-thick slices
• 2 medium zucchini, cut into 1-inch chunks
• 1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
• 1 lb green beans, cut into 1-inch pieces
• 1 cup corn kernel, preferably fresh
• 2 (16 ounce) cans kidney beans, drained and rinsed
• 1 cup vegetable stock or water
• 1 tablespoon fresh thyme leave
• salt & freshly ground black pepper

Directions

1. 1

   Heat the oil in a large stockpot or Dutch oven over medium heat.

2. 2

   Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.

3. 3

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

4. 4

   Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.

5. 5

   Add the thyme leaves during the last 5 minutes of cooking.

6. 6

   Add the salt and pepper to taste, stirring them in well, and serve the stew warm.