3 SISTERS STEW
1 small sugar pumpkin or 1 large butternut
or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper,
cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked pinto beans (about 3/4 cup raw),
or 16-ounce can, drained and rinsed
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced, or
4-ounce can chopped mild green chiles
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro or scallions
Makes approx. 6 servings
Preheat the oven to 400 degrees.
Halve the pumpkin or squash and scoop out the seeds and fibers. Place cut side up in a shallow baking dishes and cover tightly.
Bake for 40 to 45 minutes, or until just done but still firm. When cool enough to handle, scoop out the pulp, and cut into bite sized pieces. Set aside.
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
Add the pumpkin or squash dice and all the remaining ingredients except the last 2 and bring to a simmer. Simmer until all the vegetables are tender, about 25 to 30 minutes. Add salt and pepper
to your taste.
Let the stew sit for 1 - 1 1/2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro or scallions. The stew should be thick and very moist but not soupy; add additional stock or water if needed.
(this sis a nice "Winter Social" dish)