Three Sisters Stew. Here's a great main dish option for Thanksgiving dinner. It's somewhat like chili, though more about the squash than beans. Three Sisters Stew is a nutritious food source made from squash, corn and beans.

Corn, beans, and squash are full of healthy fiber, protein, vitamins, and minerals - and when combined together become this delicious Three Sisters Stew. The Three Sisters Stew is fantastic fuel for backpacking, bike touring, climbing, kayaking, or even traveling. It is a hearty two serving pouch of wholesome brown rice and quinoa topped with zucchini.

Believe it or not this is an easy recipe just next the other ones. I think the hardest allowance is to find the best ingredients as a result you can enjoy the savory Three Sisters Stew for your lunch with your associates or family. You can cook Three Sisters Stew using 28 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Three Sisters Stew

It's of Hot soak.
You need of water.
You need of Stew.
It's of dried pinto beans.
Prepare of winter squash.
It's of corn.
You need of large onion.
You need of medium carrots.
You need of ground sirloin/buffalo/ venison either one.
It's of smoked bacon.
It's of beef broth.
Prepare of salt.
It's of ground sage.
You need of whole leaf dried oregano.
Prepare of ground cayenne pepper.
Prepare of finely ground black pepper.
It's of Fall apart/ fry Dumplings.
You need of yellow cornmeal.
It's of molasses.
You need of sugar.
Prepare of salt.
You need of cayenne pepper.
Prepare of ground paprika.
It's of ground sage.
It's of large eggs.
It's of double acting baking powder.
You need of hot water.
You need of self rising cornbread mix.

The three sisters—corn, squash and beans—merge into a delicious stew. The stew should be thick, but you may need to thin it slightly with vegetable stock or water. The Three Sisters Stew is a traditional and contemporary Native American dish. The dish includes the three sister foods are the maize, beans, and squash, which are prevalent in Native American diets.

Three Sisters Stew instructions

Wash and look the beans over remove any debris, bad beans, or stones. Add to a pot add 8 cups water. Bring to a boil for 10 minutes. Cover and turn off heat and let soak for 1 hour. Drain after an hour and rinse the beans. Add to a pot..
While you wait peel and remove seeds from the winter squash. Save the seeds to plant or toast..
Now that it is peeled slice and cube the squash..
Remove the corn from the cob..
Dice the bacon. Add the squash, beans, and corn to the broth..
Add the spices, the wash, peel, and dice the carrots. Dice the bacon and add them to the stew. Rest of the ingredients are added now for the stew. Let simmer for 45 minutes..
Everything is done..
Now for the fall apart dumplings. Add all the ingredients except the hot water and cornbread mix. I had a 1/2 cup of hot water, but only used 1/4 cup. The more water I had it was easier to hold heat. Ease the water in till you use a 1/4 cup..
Let rest 15 minutes so the baking powder and cornmeal can work keep covered. Add in the cornbread mix..
It will tighten up just a bit. Spoon in the fall apart dumplings till you have about this much in the picture left. That's for frying. Add 2 cups of water to the stew to help it not burn or get too thick..
Heat a skillet add the remaining mixture to the hot skillet and fry. When the bubble craters appear it's time to turn. Turn it, cover it for 3 minutes. Then just turn off the heat. Let rest in skillet covered till ready to eat. This will let it rise a bit and get done..
Let the stew rest covered and off the heat. I added the fried dumpling to the bowl and dipped the stew on top. I hope you enjoy!.

The sisters are corn, squash, and beans. This is a hearty vegetable stew that'll warm you body and This comes from a great book. Cooking Like a Goddess by Cait Johnson. Sister's stew is a thick creamy white seafood stew the is served on the three islands known as the Three Sisters. It can be made with leeks, carrots, barley, turnips white and yellow, pepper, salt, clams, as well as chunks of cod and crabmeat in a stock of heavy cream and butter.

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