Three Sisters Stew

Name: Three Sisters Stew
Cook time: 50 min
Total time: 50 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 tablespoon sunflower oil; 1 large large yellow onion, chopped; 1 tablespoon chopped garlic; 1 large green bell pepper, chopped; 3 medium zucchini, diced; 1 (28-oz) can no-salt-added whole peeled or diced tomatoes; 2 (15 ounce) cans no-salt-added dark red kidney beans, rinsed; 2 (15 ounce) cans no-salt-added pinto beans, rinsed; 1 ½ cups corn kernels; 4 cups water; 3 tablespoons dried New Mexico red chile powder (see Tip) or other mild chile powder; 1 teaspoon kosher salt; ½ teaspoon dried Sonoran or Mexican oregano; ¼ teaspoon dried thyme; ⅛ teaspoon ground pepper; Flat-leaf parsley and/or microgreens for garnish

Instructions

Cook:50min

This Three Sisters Stew recipe is easy to make, nutritious and delicious. The Three Sisters are corn, beans and squash, which have been planted together for centuries by Native peoples. In New Mexico, it is often said that a healthy environment means a healthy culture, which leads to healthy people, and the way these vegetables grow in the garden exemplifies this notion of interconnectedness. The beans climb the cornstalks, the squash leaves shade the soil, limiting weed growth, and the beans fix nitrogen into the soil as well as help stabilize the cornstalks. This stew is perfect for a cold winter day, and wonderful as an encore the next day if you have any leftovers. This recipe is part of our spotlight, There's a Movement to Revitalize Indigenous Cuisines and Knowledge—Here's Why That Matters.

Updated at: Thu, 03 Nov 2022 05:51:36 GMT