three fourths to 1 cup dried pinto, or other, beans, soaked overnight in 4 cups water
1 acorn squash
1 to 2 tbsp butter or olive oil
1 onion, diced
pinch sea salt
1 large carrot, diced
3 to 4 cloves garlic, minced
3 to 4 cups vegetable stock
1 cup corn off the cob ,or frozen
1 tsp dried or 2 tbsp fresh thyme
sea salt and freshly ground pepper to taste
Instructions
1.Drain and rinse soaked beans. Put them in a pot and cover
with water by an inch. Bring to a boil and simmer for about
45 minutes or until tender but not mushy. Add more water if
necessary.
2. While beans are cooking, cut squash in half and scoop out
seeds. Bake squash halves, cut side up, in a 375-degree
oven for about 45 minutes, or until tender.
3. Heat butter or oil in a large saucepan. Add onions and a
pinch of salt and sauté over medium heat, stirring often,
until golden, about 10 minutes.
4. Add carrot, garlic and celery, and sauté over medium
heat, stirring occasionally, for another 5 to 10 minutes.
5. In the meantime, scoop cooked squash out of shell. Add
squash to onion mixture and mix well, smoothing out any
large lumps. Rinse and drain cooked beans.
6. Add stock and bring to a boil. Turn down heat and add
beans, corn and thyme. Simmer, covered, for another 15
minutes, stirring occasionally. Add salt and pepper to taste,
and serve hot with crusty bread.
Three sisters refers to the wonderful combination of beans,
corn and squash—foods traditionally grown and consumed
together by many American Indian
Originally Submitted
12/7/2016
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