Sunday, September 14, 2008

Three Sisters Stew

1 tsp oil l large onion,
sliced l clove garlic,
crushed l jalapeno chili, finely chopped
2 squash of different kinds, e.g. butternut and acorn, peeled and sliced
2 large or 4 small zucchini, cut into l inch pieces
3 cups fresh or frozen green beans, cut into l inch pieces
l cup fresh or frozen corn
l teaspoon dried thyme
1/2 tsp savory salt and black pepper to taste
2 (l6-ounce) cans kidney or pinto beans
1-2 cups vegetable stock or water (don't let the stew boil dry)

Saute onion, garlic and chili for about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients.
Cook covered over a low heat 10-15 minutes, stirring frequently until squash is tender.
Serve with wholewheat bread and a green salad.

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