Three Sisters Stew

Name: Three Sisters Stew
Ingredients: 2 cups dried pinto, anasazi, or red beans, thoroughly rinsed; 6 cups chicken stock (page 91) or water; 1 cup tomato or marinara sauce; 1 tablespoon olive or corn oil; 1 yellow onion, coarsely chopped; 1 tablespoon canned chile in adobo sauce, with sauce; 1 poblano chile, stemmed, seeded, and coarsely chopped; 2 cloves garlic, chopped; 1/2 pound chorizo sausage, sliced in rounds; 1 tablespoon cumin seeds, crushed; 1 tablespoon coriander seeds, crushed; 1 tablespoon chili powder; 3 ears corn, cut into 2-inch lengths; 2 zucchini squash, cut in rounds; 1/2 cup beer; Salt; 1/2 cup coarsely chopped cilantro, for garnish; 1/2 cup sour cream, for garnish

18 ingredients

11 steps

Ingredients

2 cups dried pinto, anasazi, or red beans, thoroughly rinsed
6 cups chicken stock (page 91) or water
1 cup tomato or marinara sauce
1 tablespoon olive or corn oil
1 yellow onion, coarsely chopped
1 tablespoon canned chile in adobo sauce, with sauce
1 poblano chile, stemmed, seeded, and coarsely chopped
2 cloves garlic, chopped
1/2 pound chorizo sausage, sliced in rounds
1 tablespoon cumin seeds, crushed
1 tablespoon coriander seeds, crushed
1 tablespoon chili powder
3 ears corn, cut into 2-inch lengths
2 zucchini squash, cut in rounds
1/2 cup beer
Salt
1/2 cup coarsely chopped cilantro, for garnish
1/2 cup sour cream, for garnish

Directions

1

Combine the beans, water, and tomato sauce in the slow cooker.
2

Place a large saute pan over medium-high heat and add the oil.
3

Add the onion and saute for about 10 minutes, until lightly browned.
4

Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic.
5

Cover and cook on low for 6 to 8 hours, until the beans are very tender.
6

Place a saute pan over medium-high heat and add the chorizo.
7

Cook for 10 to 15 minutes, until browned.
8

Transfer to paper towels to drain.
9

Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked.
10

Season to taste with salt.
11

Serve hot, garnished with the cilantro and sour cream.