Three Sisters Stew

Name: Three Sisters Stew
Ingredients: 1 tablespoon olive oil or 1 tablespoon canola oil; 1 large onion, sliced; 1 garlic clove, chopped; 1 jalapeno chile, seeded and minced; 1 lb medium summer squash, 3/4-inch-thick slices; 2 medium zucchini, cut into 1-inch chunks; 1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks; 1 lb green beans, cut into 1-inch pieces; 1 cup corn kernel, preferably fresh; 2 (16 ounce) cans kidney beans, drained and rinsed; 1 cup vegetable stock or 1 cup water; 1 tablespoon fresh thyme leave; salt & freshly ground black pepper

13 ingredients

6 steps

Ingredients

1 tablespoon olive oil or 1 tablespoon canola oil
1 large onion, sliced
1 garlic clove, chopped
1 jalapeno chile, seeded and minced
1 lb medium summer squash, 3/4-inch-thick slices
2 medium zucchini, cut into 1-inch chunks
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 lb green beans, cut into 1-inch pieces
1 cup corn kernel, preferably fresh
2 (16 ounce) cans kidney beans, drained and rinsed
1 cup vegetable stock or 1 cup water
1 tablespoon fresh thyme leave
salt & freshly ground black pepper

Directions

1

Heat the oil in a large stockpot or Dutch oven over medium heat.
2

Add the onion, garlic and jalapeno, and saute until the onion is tender and translucent, for about 5 minutes.
3

Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
4

Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
5

Add the thyme leaves during the last 5 minutes of cooking.
6

Add the salt and pepper to taste, stirring them in well, and serve the stew warm.