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three sisters' veggie bowl

Recipe by
Vallèe du Willamette, OR

From with minor changes. 'Southwestern Native Americans employ a gardening method that combines a stalk of corn, a bean plant, and a squash plant on individual mounds. The corn provides a pole for the beans, the beans fix nitrogen in the soil for the corn, and the squash shades the mound to prevent weed growth. They’re called “the three sisters.” Corn and beans combine to form a complete protein, and the three together are delicious!' I used butternut squash that I had cubed and frozen back in late fall.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For three sisters' veggie bowl

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

How To Make three sisters' veggie bowl

  • 1
    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.
  • 2
    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.
  • 3
    Add beans and warm through. Stir in the lime juice.
  • 4
    Season with salt, if needed. Serve in bowls, topped with reserved cilantro (or sage) and the remaining garnishes.

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