Three Sisters Stew
This three sisters stew recipe is a hearty, comforting dish that celebrates the ancient trinity of corn, beans, and squash.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Cast iron skillet
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Stove
- Wooden spoon
- Airtight container
- Serving bowl
- Ladle
- Kitchen towel
Ingredients
- ¼ cup garlic cloves, peeled
- 2 tsp. sunflower oil
- 1 small yellow onion, finely chopped
- ½ green bell pepper, seeded and finely chopped (about ½ cup)
- 1 zucchini, cut into ½-in. cubes
- One 14.5-oz. can diced tomatoes, preferably no salt added
- One 15-oz. can dark red kidney beans, drained
- One 15-oz. can pinto beans, drained
- 1 cup fresh or frozen corn kernels
- 1½ Tbsp. mild New Mexico red chile powder
- 1 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. dried oregano
- ¼ tsp. dried thyme
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