Three Sisters Stew
Three Sisters Stew with Corn Dumplings Recipe courtesy of Savor the Southwest Try this traditional Native American stew by Chef Loretta Barrett Oden using corn squash and beansthe Three Sisters. This stew made from the three sisters corn beans and squash is very popular and eaten in some variety among many First Nation peoples throughout Canada and the US which is no surprise since these staples have long been standard agricultural crops among First. Three Sisters Stew Rolling Harvest Food Rescue 1 can 155 oz kidney beans drained and rinsed. Three sisters stew . Cooking your Three Sisters Stew requires boiling water and 15-20 minutes. 1 medium green or red bell pepper cut into short narrow strips 14- to 16-ounce can fire-roasted diced tomatoes with liquid 2 to 3 cups cooked or canned drained and rinsed pink or. Three Sisters Stew. Recipe courtesy of Michelle Emond a PhD student at Stanford University. It can be made with leeks carrots barley turnips white and yellow pepper...