Best 2 Three Sisters Harvest Stew Recipes
Discover the culinary wonders of a hearty and flavorful dish that celebrates the harmonious union of three native American crops: corn, beans, and squash. Embark on a culinary journey as we delve into the origins, ingredients, and cooking methods of the traditional "Three Sisters Harvest Stew." This delectable stew, steeped in Native American history and culture, offers a unique fusion of flavors and textures that will tantalize your taste buds and transport you to a world of authentic and wholesome nourishment.
Check out the recipes below so you can choose the best recipe for yourself!
THREE SISTERS HARVEST STEW
This comes from a great book. Cooking Like a Goddess by Cait Johnson. The "sisters" are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and soul after a crisp fall day of raking leaves. Pair with crusty bread and apple cider, mmmmm. I've served this with great success at quite a few pot-lucks.
Provided by Kitsune
Categories Stew
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large stew pot, heat the olive oil.
- Add the onion and stir to coat with oil.
- Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
- Simmer until squash is tender, then add chopped parsley and stir.
- Serve hot.
- I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
THREE SISTERS HARVEST STEW
Steps:
- Heat 2 tablespoons water in a soup pot, add the onion and saute until tender. Add the garlic and jalapeno and continue to saute for an additional minute. Add remaining ingredients except spinach. Bring to a boil, reduce heat and simmer until all the vegetables are tender, about 25 minutes. Add additional vegetable broth if needed to adjust consistency. Stir in spinach and heat until wilted. Serve topped with toasted pumpkin seeds. In Native American mythology, squash, corn and beans are known as the "three sisters". Interplanting corn, beans and squash in the same mounds enhances their growth and was widespread among American Indian farming societies. Corn acts as a trellis for climbing beans, which nourish the soil with nitrogen, and squash vines shade the shallow corn and bean roots.
Tips:
- Choose fresh, seasonal vegetables for the best flavor and nutrition.
- If you don't have fresh corn, you can use frozen or canned corn.
- If you don't have fresh tomatoes, you can use diced tomatoes canned in tomato juice.
- You can add other vegetables to the stew, such as potatoes, carrots, or celery.
- If you want a thicker stew, you can add a cornstarch slurry or a roux.
- Serve the stew with a side of bread, rice, or potatoes.
Conclusion:
Three Sisters Harvest Stew is a delicious and nutritious dish that is perfect for a fall harvest meal. It is easy to make and can be tailored to your own taste preferences. So next time you have a bounty of fresh vegetables from your garden, be sure to give this stew a try!
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