Three Sisters Stew

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


   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

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.

Contact Us

Connect with us at Big Bear Retreat Center.

Not readable? Change text. captcha txt
500x300 newsletter photoscrispy cauliflower tinga tacos with honey lime avocado crema 1