"Three Sisters" Stew

Name: "Three Sisters" Stew
Ingredients: 1 small sugar pumpkin or 1 large butternut squash; 1 tablespoon olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1/2 medium green peppers or 1/2 medium red bell pepper, cut into short, narrow strips; 1 (14 ounce) can diced tomatoes with juice; 2 cups canned pinto beans; 2 cups corn kernels (from 2 large or 3 medium ears); 1 cup vegetable stock or 1 cup water; 1 -2 small hot chili pepper, seeded and minced; 1 teaspoon ground cumin; 1 teaspoon dried oregano; salt & freshly ground black pepper; 3 -4 tablespoons fresh cilantro, minced

14 ingredients

5 steps

Ingredients

1 small sugar pumpkin or 1 large butternut squash
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 medium green peppers or 1/2 medium red bell pepper, cut into short, narrow strips
1 (14 ounce) can diced tomatoes with juice
2 cups canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup vegetable stock or 1 cup water
1 -2 small hot chili pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon dried oregano
salt & freshly ground black pepper
3 -4 tablespoons fresh cilantro, minced

Directions

1

Preheat the oven to 400 degrees.
2

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
3

Heat the oil in a soup pot. Add the onion and saute over medium-low heat until translucent. Add the garlic and continue to saute until the onion is golden.
4

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
5

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.