Three Sisters Harvest Stew |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This comes from a great book, Witch in the Kitchen by Cait Johnson. This is a dish rich with textures, colors, and history. The three sisters refer to what the early Native Americans called corn, squash and beans. Read more . To celebrate Mabon, I am going to make the stew below, served alongside a salad and some crusty bread, perhaps baked apples or pears for dessert. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
3 to 4 garlic cloves, chopped |
1 large carrot cut into 1-inch pieces |
3/4 cup butternut squash, cubed (for a quicker-cooking variation, use 1 cup yellow or crookneck squash, cubed) |
1 can beans, drained (garbanzos, with their harvest gold color, are my favorite, but you could try butter beans, small red beans, or pintos - whatever pleases you) |
1 cup fresh or frozen corn kernels |
sea salt |
1 dried chipotle pepper (optional) |
water or vegetable broth, as needed |
1/4 cup chopped fresh parsley |
Directions:
1. In a large stew pot, heat the olive oil. Add the chopped onion and stir to coat with the oil.
2. Saute until golden, the add the garlic, carrot pieces, squash, beans, corn, sage, sea salt to taste, and the chipotle pepper, if you desire. Though the pepper is optional, the smoky taste is reminiscent of the first hearth fires of the season, perfect for autumn.
3. Simmer the stew, adding the water or vegetable broth as needed, until the squash is tender, the add the parsley and stir thoroughly.
4. Serve piping hot.
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