Three Sisters Stew

Three Sisters Stew, with bread

Makes 2 quarts, serves 4

• 3 tablespoons olive oil
• 3 cups peeled, cubed butternut squash or sugar pumpkin (1 1/4 pounds)
• 1 cup diced onion (1/2 large onion)
• 1 dried ancho chili pepper or fresh poblano pepper (same pepper)*
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt, or to taste
• 2 cups water, divided
• 1 (15 ounce) can diced tomatoes
• 1 cup kernel corn, frozen or canned (drained)
• 1 (15 ounce) can pinto or black beans, rinsed and drained

*If substituting a hot pepper for the mild ancho/poblano, halve chili pod lengthwise and cut out stem and seeds before adding to stew. Discard chili before serving.

In a Dutch oven or saucepan heat oil on medium-high and sauté squash and onion 5 minutes. Add chili, paprika, cumin, coriander, salt, and half the water. Mix to coat squash with seasonings. Bring to a gentle boil, cover, and steam 5 minutes. Mash some of the squash cubes (thickens the stew). Add remaining water and tomatoes. Reduce heat, cover and simmer 20 minutes. Add corn and beans, cover and simmer 15 minutes.

Corn & Bean Casserole

Corn & Bean Casserole

Serves 6

• Vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 (15 ounce) can corn kernels, drained, liquid reserved
• 1 1/2 (15 ounce) cans black eyed peas, small red kidney beans or black beans, drained and rinsed (2 1/4 cups cooked beans)
• 1 (15 ounce) can diced tomatoes
• 1 1/2 to 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 1/2 teaspoons salt, divided
• 4 cups water
• 1 1/4 cups corn flour or cornmeal
• 1 cup grated or shredded cheddar-style nondairy cheese, optional

In a large skillet, heat oil and sauté onion until translucent, about 3 minutes. Add garlic and bell pepper and sauté until onion is golden, about 5 minutes. Add corn, beans, tomatoes, chili powder, oregano, cumin, and 1/2 teaspoon salt. Simmer 10 to 15 minutes. Remove from heat.

Meanwhile, place reserved corn liquid in a measuring cup and add water to equal 1 cup; transfer to a saucepan. Add 4 cups water and 1 teaspoon salt, and bring to a boil. Whisking continuously, slowly add cornmeal. Whisk until mixture is smooth with no lumps. Reduce heat to very low, cover and cook, stirring occasionally, 10 to 15 minutes for corn flour or 20 minutes for cornmeal.

Preheat oven to 375 degrees F. Oil a square or rectangular 2-quart baking dish. Spread half the cooked cornmeal into bottom of baking dish. Spread vegetable mixture over cornmeal. Add a layer of cheese if using. Top with remaining cornmeal and smooth the top. Bake about 1 hour, until cornmeal is golden brown and crusty and filling is bubbly. Let stand 10 minutes, then cut into serving pieces.