Recipes

Three Sisters Stew – Three Sisters Part 2

posted by Allison Nuanes October 14, 2016

Three Sisters Stew

We introduced Three Sisters in the first post of this series – Stuffed Acorn Squash Two Ways. Now, we would like to share a different way to cook with the Three Sisters ingredients; corn, squash and beans. As the weather turns cooler and fall produce is at its best, this stew is the perfect thing to put on the menu for family dinner. It has a rich, warm flavor and is full of healthy and seasonal ingredients.

One reason we love cooking with Three Sisters is that the ingredients are so versatile. Keep in mind as you are making this recipe that you can substitute many of the ingredients for items you have on hand or prefer. For example, we use pinto and great northern beans in this recipe, but you can easily substitute cannellini beans, kidney beans, or any other combination you desire. You can also be creative with the spices and garnishes. The stew in this recipe was a big family pleaser, including toddlers. We hope your family loves it as much as we do!

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Three Sisters Stew
A warm fall stew with squash, beans and hominy, flavored with sage, rosemary and thyme. Recipe makes a large pot of stew that can be served immediately and leftovers can be refrigerated or frozen. Ideas for variations are also included.
Prep Time 15 min
Cook Time 45 min
Passive Time 45 min
Servings
people
Ingredients
Prep Time 15 min
Cook Time 45 min
Passive Time 45 min
Servings
people
Ingredients
Instructions
  1. Preheat oven to 300.
  2. Slice the tomatoes and onions into wedges and place on a baking sheet lined with parchment paper. Top the veggies with the sprigs of fresh sage. Drizzle with 2 Tbsp. olive oil and sprinkle with salt and pepper
  3. Roast tomatoes and onions for 45 minutes.
  4. Remove veggies from oven and place them in a large stock pot. Reserve 3 sprigs of the sage and leave one with the veggies in the pot.
  5. Preheat oven to 400.
  6. Add 4 cups of water to vegetables to create a veggie stock and blend with an immersion blender until smooth. Alternatively, blend the vegetables and water in a food processor and add them to the pot.
  7. Add up to two more cups of water to the veggie stock to desired thickness.
  8. Chop the fresh thyme and add it and the rosemary to the stock in a tea ball or sachet to infuse the stock.
  9. Add the beans and hominy and cook the soup on medium-low for 30 minutes. Taste stock and add salt and pepper to taste.
  10. While the stew is simmering, roast the cubed squash in the oven. Drizzle with the remaining 2 Tbsp. olive oil, salt and pepper, and top with the reserved sage sprigs.
  11. Roast the squash at 400 for about 20 minutes, until easily pierced with a fork.
  12. Add the roasted squash into the stew and serve.
  13. Garnish with sliced serrano chiles, green onions, or any other topping of your choice.
Recipe Notes

Variations:

We have several ideas for variations on this recipe and encourage you to modify in any way that sounds the best to you. Here are a few modifications that could easily be made:

  1. Add other vegetables to the onions and tomatoes for a different veggie stock base. Carrots, celery, and garlic would all work well.
  2. Substitute different types of beans that you prefer.
  3. Substitute fresh corn for the hominy. If you use corn, after slicing the corn from the cobs, place the cobs in the stock while it simmers to add a delicious, creamy corn flavor.
  4. If you don't want to roast the squash, you can add it directly to the stew to cook. Test for doneness with a fork before serving.

Please let us know if you try the recipe, and if you modified it! We would love to hear all the different versions of Three Sisters stew that people create.

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