Best Three Sisters Vegetables Recipes

Three Sisters Vegetables image

Provided by Cindy Hartlin

Yield 10-12 serving(s)

Number Of Ingredients 7

Steps:

Peel, seed and cut squash into bite-sized cubes.
Trim beans; cut into 1 inch lengths.
Remove husks and silk from corn; cut off kernels.
In large heavy saucepan, combine water and squash; cover and bring to boil.
Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary.
Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp.
Add corn, butter, salt, and pepper to taste, adding a little more water if necessary.
Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed.
Taste and adjust seasoning if necessary.

Nutrition Facts : Calories 123.8, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.1, Sodium 143.5, Carbohydrate 24.8, Fiber 4, Sugar 5.4, Protein 3.2

Three Sisters Vegetable Stew image

Provided by Diana Adcock

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 teaspoon butter
1 large onion, chopped medium
3 garlic cloves, minced
2 cups fresh corn
2 cups pinto beans
2 anaheim chilies, roasted and chopped
cinnamon
salt
pepper
1 butternut squash, roasted with
cinnamon, plus
salt and pepper, puree half and chop the other
4 green onions, chopped fine
sharp white cheddar cheese
corn tortilla, warm

Steps:

Three Sisters Harvest Stew image

Provided by Kitsune

Categories Stew

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 -2 cup vegetable broth or 1 -2 cup chicken broth
1 large onion, chopped
3 -4 garlic cloves, chopped
1 large carrot, cut into 1 inch chunks
3/4 cup butternut squash, cubed (you can find squash already peeled and cubed in the frozen food section)
1 (15 ounce) can chickpeas, drained (or any other beans)
1 cup frozen corn kernels
1 teaspoon dried sage (gives an earthy flavor)
1 dried chipotle chile (or 1 teaspoon chipotle powder or to taste)
salt
1/4 cup fresh parsley, chopped (or 1 tablespoon dried parsley)

Steps:

In a large stew pot, heat the olive oil.
Add the onion and stir to coat with oil.
Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
Simmer until squash is tender, then add chopped parsley and stir.
Serve hot.
I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.

Three Sisters' Veggie Bowl image

Provided by C G @Celestina9000

Number Of Ingredients 16

1/2 tablespoon(s) coconut oil
1/2 - red onion, peeled and diced small
1/2 - red bell pepper, seeded and diced
2 clove(s) garlic, peeled and minced
1 cup(s) butternut squash, diced (fresh or frozen)
1 cup(s) white or yellow corn (fresh or frozen) (i roasted the corn kernels first)
1 tablespoon(s) chimayo chile powder or other chile powder
1/2 teaspoon(s) salt, to taste
1/2 cup(s) water, vegetable broth or bean cooking liquid
1 cup(s) cooked pinto beans
1 tablespoon(s) fresh lime juice
GARNISHES:
- sour cream
- diced avocado
- fresh tomato
- fresh cilantro or fresh sage

Steps:

Note: For this recipe fresh sage can replace fresh cilantro if you prefer and you will have to reduce the amount significantly. Place the coconut oil in a large pot over medium-high heat. Add onion, bell pepper, celery, and garlic, and cook, stirring often, until vegetables begin to soften and lightly caramelize, about 5 minutes. Add beans and warm through. When beans are warm, remove pot from heat and stir in half the chopped cilantro and the lime juice. Season with salt, if needed. Serve in bowls, topped with reserved cilantro and other garnishes.
Add squash, corn, chile powder, salt, and ½ cup water, vegetable broth or cooking liquid from beans. Stir well, reduce heat to medium, and cook another 5 minutes, stirring from time to time, until mixture is almost dry.
Add beans and warm through. Stir in the lime juice.
Season with salt, if needed. Serve in bowls, topped with reserved cilantro (or sage) and the remaining garnishes.