Three Sisters stew recipe with squash and beans
Recipe shopping list — copy the items into Valedo.
This six-serving stew centers squash, corn, and beans. Use canned beans and frozen corn for a practical weeknight version.
Ingredients
Olive oil
2 tbsp
Yellow onion
1 large
Garlic cloves
3
Butternut squash
1 medium
Canned white beans
2 cans
Frozen corn kernels
2 cups
Diced tomatoes
1 can
Vegetable broth
4 cups
Dried thyme
1 tsp
Dried sage
1 tsp
Bay leaf
1
Kosher salt
1 1/2 tsp
Black pepper
1/2 tsp
Fresh parsley
1/4 cup
How to make it
- Sauté onion and garlic in olive oil until softened. 2. Add cubed squash, tomatoes, broth, thyme, sage, bay leaf, salt, and pepper. 3. Simmer until squash is tender, about 20 minutes. 4. Add beans and corn; cook 8 minutes more. 5. Remove bay leaf and finish with parsley.
FAQ
Who is "Three Sisters stew recipe with squash and beans" for?
This six-serving stew centers squash, corn, and beans. Use canned beans and frozen corn for a practical weeknight version.
What do I need to buy for "Three Sisters stew recipe with squash and beans"?
This list has 14 items, including Olive oil, Yellow onion, Garlic cloves, and Butternut squash. Cross off what you already own, then buy the rest.
Do I need every item on "Three Sisters stew recipe with squash and beans"?
No. Use it as a starting checklist for Three Sisters stew recipe with squash and beans. Cross off what you already have—often that includes Olive oil—and add anything your situation still needs.
Does "Three Sisters stew recipe with squash and beans" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Sauté onion and garlic in olive oil until softened. 2. Add cubed squash, tomatoes, broth, thyme, sage, bay leaf, salt, and pepper. 3. Simmer until squash is tender, about 20 minutes. 4. Add beans and corn; cook 8 minutes more. 5. Remove bay leaf an…
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