{"id":741,"date":"2016-10-14T17:28:51","date_gmt":"2016-10-14T17:28:51","guid":{"rendered":"http:\/\/tocabe.com\/blog\/?post_type=recipe&p=741"},"modified":"2016-10-14T17:28:51","modified_gmt":"2016-10-14T17:28:51","slug":"three-sisters-stew","status":"publish","type":"recipe","link":"https:\/\/tocabe.com\/blog\/index.php\/recipe\/three-sisters-stew\/","title":{"rendered":"Three Sisters Stew – Three Sisters Part 2"},"content":{"rendered":"

\"Three<\/p>\n

We introduced Three Sisters in the first post of this series – Stuffed Acorn Squash Two Ways<\/a>. 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.<\/p>\n

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\u00a0beans in this recipe, but you can easily substitute cannellini\u00a0beans, 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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