3 Sisters Sauté & Stew
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Ingredients
SAUTÉ INGREDIENTS
- 2 Tbsp. olive or canola oil
- 1 red onion (small diced)
- 3 cloves garlic (minced)
- 2 cups fresh or 10 oz. bag frozen butternut squash (diced)
- 1 poblano pepper (diced)
- 15- oz. can low-sodium black beans (drained & rinsed)
- 15- oz. can low-sodium navy or Northern beans (drained & rinsed)
- 3 1/4 cups fresh or 16 oz. bag frozen corn
- 2-3 tsp. ground cumin
- 2 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
STEW INGREDIENTS
- 1 quart low-sodium vegetable stock
- 15 oz. can fire-roasted tomatoes
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. cornmeal (optional)
Instructions
SAUTÉ DIRECTIONS
- In a large soup/stock pot, heat oil over medium heat until shimmering.
- Add onion, garlic, squash, and poblano and sauté until onion is translucent and squash is beginning to soften.
- Add beans, corn, cumin, oregano, salt, and pepper. Stir and cook until squash is soft.
- Remove half of the vegetable mixture to serve as a main or side dish.
SOUP DIRECTIONS
- To remaining vegetables, add stock and tomatoes and bring to a simmer.
- Stir in apple cider vinegar and cornmeal. Return to a simmer and cook 10-15 minutes until stew is slightly thickened.
Video
Notes
Serve stew with cilantro, corn tortilla strips, and/or avocado.
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