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.
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Gabriel Yohanna
[email protected]Yum!
paras ali
[email protected]This stew was just okay. The flavors were a bit bland for my taste, and the texture was a bit mushy. I think I would have liked it better if I had used fresh vegetables instead of frozen.
S Sagour
[email protected]This stew was a hit with my family! The kids loved the sweet corn and beans, and the adults appreciated the flavorful broth. I will definitely be adding this recipe to my regular rotation.
itz kiera
[email protected]I followed the recipe exactly, and it came out great! The only thing I would change is to use a bit less salt. Overall, this is a delicious and easy stew that I will definitely be making again.
Emran Mirza
[email protected]This stew was an absolute delight! The combination of squash, beans, and corn was perfect, and the broth was flavorful and hearty. I added a bit of extra chili powder for a little spice, and it turned out incredibly delicious.