A variation of the three sisters stew. Three sisters is a native american reference to squash, beans and corn. In what is now Southwest US, natives commonly grew all three on the same plot of land. From a vegetarian nutritional stand point they compliment each other as well. BFL/EFL.

Ingredients

6 serv.

beans, black1
cloves minced garlic2
oregano, dried↗2 teaspoons
cumin powder↗1 teaspoon
ground cinnamon↗1 teaspoon
onion, chopped↗1 cup
squash, winter (peel if not organic)↗2 -3 cups
tomatoes, chopped↗1
chili powder↗1 tablespoon
fresh corn or 1 1/2 cups frozen corn↗1 1⁄2 cups
Garnish
grated cheese (optional)8 -10 tablespoons

Step-by-step instructions

1
With fork poke vent holes into the squash.
2
Peel skin if not organic.
3
Microwave for about 5 minute or until about 3/4 cooked.
4
Cut into 1 inch cubes.
5
Set aside.
6
In a 4 quart sauce pan quickly toast oregano powder, cumin, and cinnamon for about 30 seconds Add oil, onion, salt, and garlic; saute until the onion is translucent.
7
Add squash tomatos, beans (including liquid), corn, and chili powder, cook until squash and corn is tender.
8
(about 5 minutes) Serve Hot with grated cheese garnish.

Source: food.com

Original recipe ↗

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