Three Sisters Recipes Traditional Food

THREE SISTERS SOUP RECIPE

Steps:

• Regardless of what type (or types) of beans you choose to use, always soak them for at least four hours to overnight before making the soup recipe. [mv_img id="35087"]
• Drain the beans and then rinse them.
• Place the beans in a large cook pot, and cover them with water. The water level should be approximately one inch above the top of the beans.
• Bring the ingredients in the pot to a rolling boil.
• Decrease the heat to a simmer for 45 minutes - or until the beans are tender to the touch. If the beans are allowed to simmer for too long, they will become mushy. You might need to add a small amount of additional water to the cook pot during the simmering process to ensure the ingredients remain properly covered.
• Once the beans are set to simmering, cut the squash in half, and scoop out the seeds. [mv_img id="35088"]
• Bake the squash halves with cut side up in the oven at 375F (190C) for 45 minutes, or until tender. Do not over-bake the squash, or it too will become mushy.
• Heat the butter or olive oil in a small saucepan.
• Stir in the onions and salt. [mv_img id="35090"]
• Saute the onions, salt, and oil or butter for about 10 minutes (or until they are golden brown), over medium heat. Stir the pot frequently to avoid scorching.
• Pour the contents of the small saucepan into the large pot and stir thoroughly until all of the ingredients are combined completely.
• Remove the large cook pot from the heat, and allow to cool enough to store or eat.

THREE SISTERS SAUTE

Steps:

• Toast pine nuts in dry saute pan. Pick sage leaves and parsley so as to leave little or no stem. Combine all ingredients in food processor or blender, process until a pesto consistency is achieved. May store in refrigerator for up to 2 weeks.
• 3 SISTER SAUTE: Sort, rinse and cook beans separately in plenty of water, salting at the end. Rinse and trim squashes. Peel husk of corn down, but not off, remove silk and dress corn again with its husk. Dunk in cool water and grill for 5 to 8 minutes, turning. Let cool and slice kernels from cobs. Rinse tomatoes. Heat olive oil in large saute pan, add squash saute for 1 minute, then in succession, keeping pan moving add beans and saute for another 1 minute. Add the corn and saute another minute, and tomatoes and quickly saute, add sage pesto, stir to distribute. Season with salt if necessary. Serve immediately.

THREE SISTER'S STEW

Steps:

• Preheat oven to 350 degrees. Medium dice half of the squash and puree the other half. In a large saute set over medium high heat, cook the onions until translucent, then add the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 minutes at 350 degrees. Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top. Return to oven to melt the cheese. Serve hot from the oven.;

THREE SISTERS VEGETABLES

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.

THREE SISTERS SOUP

Steps:

• Place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. Blend flour into the butter, then stir into the soup. Increase heat to medium, and cook for 5 more minutes, or until soup thickens. Season with pepper, and serve.

THREE SISTERS CASSEROLE

Steps:

• In a large non-stick skillet heat cumin seeds over low heat until aromatic.
• Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
• Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
• Reduce heat and simmer uncovered for 15 minutes.
• Add the corn and zucchini and simmer 5 more minutes.
• Add the cooked pasta and the beans and mix well.
• At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).