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Summary
Named after a Cherokee fable about the three sisters of corn, beans and squash, this dish uses tons of local produce. Laura Hatfield submitted her version to the 2009 Pikes Peak Recipe Challenge.
Servings
8 servings
Prep Time
4 hours, 0 minutes
Cook Time
0 hours, 30 minutes
Ingredients
- 1 teaspoon oregano, thyme (use fresh or dried)
- 2 cups corn, fresh or frozen
- 2 cups dried beans (or substitute 2 cans of beans, rinsed)
- 4 squash (mix and match zucchini, yellow, barrel, any type of fresh available)
- 1 medium onion
- 4 cloves garlic sliced longwise
- Bay leaf
- Salt and pepper to taste
Instructions
Wash dried beans and cook in 2 cups water in stock pot on stove top with bay leaf and garlic until tender (about 4 hours unless beans have been pre-soaked over night). Add coarsely cut squash and onion, spices, salt and pepper to taste cook an additional ½ hour until squash and onion are tender. Add corn and continue cooking an additional 10 minutes. Remove Bay leaf and serve.
This dish is excellent served with corn tortillas as a harvest meal. Variations can be made a bit spicier with cumin, cayenne and chili pepper. Or serve it over rice.
Sources
- Laura Hatfield - 2009 Pikes Peak Recipe Challenge
