Three Sisters Stew
A vegetable stew of corn, beans and squash — the three sisters companion crops that anchored Pueblo agriculture along the Rio Grande.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 4
- carbs
- 38
- protein
- 9
- calories
- 220
Instructions
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until softened.
- 2
Add the garlic and cumin. Cook for 1 minute more until fragrant.
- 3
Pour in the vegetable stock. Bring the liquid to a simmer.
- 4
Add the squash and beans. Simmer for 15 minutes until the squash is nearly tender.
- 5
Stir in the corn and green chile, if using. Simmer 10 minutes until the vegetables are tender.
- 6
Season with salt and pepper to taste. Serve hot.
Chef's tips
Use fresh corn cut straight off the cob in late summer for the best flavor.
Storage
Refrigerate up to 4 days; freezes well for up to 2 months.
Reheating
Reheat gently over medium-low heat, stirring, adding a little vegetable stock if it has thickened too much.
Common mistakes to avoid
- •Cooking the squash too long, which makes it mushy.
- •Skipping extra seasoning on canned beans, which leaves the stew tasting flat.
- •Adding fresh corn too early, which makes the kernels tough.
Serving suggestions
Cooked Three Sisters Stew?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from New Mexico
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
