Three Sisters StewThree Sisters Cookbook1 tablespoon olive or cannola oil 1 large onion, sliced 1 clove garlic, crushed 1 jalapeno chili, finely chopped 4 cups yellow summer squash, sliced (about 1 pound) 4 cups zucchini, cut into l inch pieces (about 2 medium) 4 cups butternut squash, peeled and cubed (about 1 large) 3 cups green beans, cut into l inch pieces (about 1 pound) 1 cup frozen whole kernel corn 1 teaspoon dried thyme leaves 2 16-ounce cans kidney beans, undrained Heat oil in Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender. Stir in remaining ingredients. Cook over low heat 10-15 minutes, stirring frequently until squash is tender Yield: 6 servings Nutrition per serving: calories 310, percent calories iron fat 12%, sodium 360 mg, cholesterol 0 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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