Three Sisters Stew

Three Sisters Cookbook


1 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.

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