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Three Sisters Stew

By Cathy Colander

Photo of Three Sisters Stew
Prep:
15 min
Cook:
40 min
Total:
55 min
Yield:
6 Servings

Three Sisters Stew is a hearty, traditional dish blending the “three sisters” of indigenous agriculture—corn, beans, and squash—into a flavorful, community-inspired stew. Simmered with aromatic herbs, tomatoes, and a touch of spice, it celebrates balance, nutrition, and cultural heritage. Perfect for gathering around the table and sharing warmth.

Ingredients

  • 1 tablespoon oil
  • 1 cup onion, chopped
  • 2 clovess garlic, minced
  • 4 cups vegetable broth
  • 2 cups corn kernels
  • 2 cups beans, cooked
  • 2 cups squash, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 0.5 teaspoons salt
  • 0.25 teaspoons black pepper
  • 1 cup tomato, diced
  • 0.25 cups cilantro, chopped

Steps

  1. Heat oil and sauté onion and garlic until fragrant.

    • 1 tablespoon oil
    • 1 cup onion, chopped
    • 2 clovess garlic, minced

  2. Add broth and corn; bring to a boil.

    • 4 cups vegetable broth
    • 2 cups corn kernels

  3. Stir in beans, squash, and spices; reduce heat and simmer.

    • 2 cups beans, cooked
    • 2 cups squash, diced
    • 1 teaspoon dried thyme
    • 1 teaspoon ground cumin
    • 0.5 teaspoons salt
    • 0.3 teaspoons black pepper

  4. Add diced tomato and continue cooking until vegetables are tender.

    • 1 cup tomato, diced

  5. Garnish with chopped cilantro and serve warm.

    • 0.3 cups cilantro, chopped