Three Sisters Stew Recipe #204737
From Vegetarian Times September 2004
by Vino Girl
1¼ hours | 45 min prep
SERVES 6
- 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
- Heat the oil in a large stockpot or Dutch oven over medium heat.
- Add the onion, garlic and jalapeño, and sauté until the onion is tender and translucent, for about 5 minutes.
- Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
- Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
- Add the thyme leaves during the last 5 minutes of cooking.
- Add the salt and pepper to taste, stirring them in well, and serve the stew warm.
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5 stars