Three Sisters Stew

Name: Three Sisters Stew
Cuisine: American, Latin American
Ingredients: 2 tbsp. oil; ½ onion; chopped; 2-3 hot green peppers, such as serranos or jalapeños; stems removed and sliced thin; 1 cup green beans; trimmed and sliced into short cylinders; 1 cup corn kernels, fresh or frozen; 3 medium zucchini; ends removed and cubed; 2 tbsp tomato paste; ½ cup water; Salt and pepper, to taste; 1 cup sprouts, such as sweet pea, alfalfa or mung bean; 1 ½ cups fresh cheese, such as Cotija, panela or feta; crumbled; 1 link dry cured Spanish style chorizo; sliced and pan-fried

3 steps

Updated at: Fri, 27 Mar 2026 17:19:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1082.5 kcal (54%)

Total Fat61.3 g (88%)

Carbs84 g (32%)

Sugars44.9 g (50%)

Protein62.3 g (125%)

Sodium2342.5 mg (117%)

Fiber15.6 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 Tbspoil

0.5onion

chopped

2hot green peppers

such as serranos or jalapeños, stems removed and sliced thin

1 cupgreen beans

trimmed and sliced into short cylinders

1 cupcorn kernels

fresh or frozen

3zucchini

medium, ends removed and cubed

2 Tbsptomato paste

½ cupwater

1 cupsprouts

such as sweet pea, alfalfa or mung bean

1 ½ cupscheese

fresh, such as Cotija, panela or feta, crumbled

1 linkSpanish style chorizo

dry cured, sliced and pan-fried

Instructions

Step 1

Fry the onions and hot peppers with the oil in a large pan over medium heat (photo below, left); once the onions are translucent, add green beans and continue cooking and stirring (photo below, right)

Step 2

After a couple of minutes, add corn kernels, and continue cooking for another two to three minutes (photo below, left); stir in zucchini, mixing together with the rest of the vegetables (photo below, right)

Step 3

Mix tomato paste with water, then add to the pan, stirring to coat all the vegetables with the sauce (photo below, left); season with salt and pepper to taste and bring to a boil, then reduce heat to a simmer and cook, undisturbed, for a few more minutes, until reaching desired texture for the zucchini. My mom used to cover the pot and cook them beyond recognition, but I like them firm, so I cook them uncovered (photo below, right, after five minutes)

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