The Three Sisters: corn, beans, and squash, were traditionally grown in tandem, contributing structure and protection to one another. This earthy, rich stew, honors that symbiotic relationship.
From our center to your home.
Yield: 4 Servings
Ingredients
1 tablespoon avocado oil
½ yellow onion, diced
Chopped parsley for garnish
2 tablespoons minced garlic
1 can (14.5 oz) of diced tomatoes
1 ¾ cups vegetable stock
10 oz. red skinned potatoes, cubed with peel on.
3 cups of cooked beans
1 ½ cups corn
2 cups butternut squash, cubed
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoon cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
3 bay leaves
Salt and pepper to taste
Step 1
Heat a heavy bottomed pot over medium heat. Add oil and heat until it shimmers. Add the chopped onion, garlic, salt and pepper. Stir to combine and cook, stirring occasionally, until the onion is translucent, about 5-10 minutes. Add all of the other ingredients and bring to a simmer.
Step 2
Simmer until potatoes and squash are tender. Remove from the heat and discard the bay leaf. Adjust salt and spices to taste.
Garnish with chopped parsley.
