Three Sisters Stew

For centuries, Indigenous peoples throughout much of North America planted corn, beans, and squash together in a remarkable agricultural partnership known as the "Three Sisters." Corn provided a natural trellis for climbing beans, the beans enriched the soil with nitrogen, and sprawling squash vines shaded the ground, helping retain moisture while discouraging weeds. Together, these three crops also created a hearty, nutritious meal that sustained generations. This Southwestern version features drought-tolerant tepary beans, one of the oldest cultivated legumes in North America.

Recipe makes 8 - 10 servings

Whatcha Need

• 2 tablespoons vegetable or olive oil
• 2 cups red onion, diced small
• 3 large cloves garlic, minced
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• ¾ cup (about 4 medium) Hatch chilies, roasted and chopped
• 1 pound brown or white tepary beans, soaked overnight, drained, and rinsed
• 2 cups vegetable broth
• 2 cups butternut squash, diced
• 2 cups frozen corn kernels, thawed
• 1 can (15 ounce) fire-roasted, diced tomatoes
• Salt and black pepper to taste
• Small bunch fresh cilantro, chopped

Whatcha Do

1. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
   2, Add the garlic and cook until fragrant, about 30 seconds. Stir in the oregano, cumin, and roasted Hatch chilies.
2. Add the soaked tepary beans and vegetable broth. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for about 60 to 90 minutes, or until the beans are nearly tender.
3. Stir in the squash, corn, and tomatoes. Continue simmering, uncovered, for 20 to 30 minutes, or until the vegetables are tender and the beans are fully cooked.
4. Season to taste with salt and black pepper. Stir in the chopped cilantro just before serving.
5. Serve hot.