Three Sisters' Stew
900g (2lb) Sugar Pumpkin, Butternut or Carnival Squash
400g (14oz) Tin Chopped Tomatoes
400g (14oz) Cooked or Tinned Haricot/Pinto Beans
340g (12oz) Sweetcorn Kernels
235ml (8floz) Vegetable Stock or Water
2 Cloves Garlic
1 Medium Onion
1 Small Green or Red Pepper
1-2 Small Hot Chilies
3-4 tbsp Coriander
1 tbsp Olive Oil
1 tsp Ground Cumin
1 tsp Dried Oregano
Salt and Black Pepper
Cut the pumpkin (or squash) into a large dice.
Peel and chop the onion, peel and mince the garlic, cut the pepper into narrow strips, de-seed and finely chop the chilies.
Heat the oil in a large saucepan, add the onion and fry gently until transparent, add the garlic and continue frying until the onion is golden brown.
Add all of the other ingredients except the coriander, bring to the boil and then reduce to a simmer.
Cover and simmer gently for 25-30 minutes or until all the vegetables are tender.
Taste and adjust seasoning, garnish with chopped coriander.
Serves: 6
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