Three Sisters Saute Recipes

THREE SISTERS SAUTE WITH SAGE PESTO

Steps:

• Rinse and trim squashes, julienne on a mandoline using the skins for a pasta effect or cut into bite-sized chunks or use whole baby squashes.
• Heat oil in a large saute pan. Add squash and saute for 1 minute, then in succession tossing and stirring with each addition add beans, corn, tomatoes, then add the sage pesto stirring gently to distribute evenly.
• Salt, only if needed and serve immediately.
• Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until a smooth.

THREE SISTERS STEW

Steps:

• Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
• Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
• Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.

THREE SISTERS STEW

Steps:

• Combine the beans, water, and tomato sauce in the slow cooker.
• Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
• Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
• Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
• Serve hot, garnished with the cilantro and sour cream.

THREE SISTERS CASSEROLE

Steps:

• In a large non-stick skillet heat cumin seeds over low heat until aromatic.
• Add olive oil, onion, and garlic and saute until the onion is soft and translucent.
• Add the carrots, jalapeno, and tomatoes with juice and heat to boiling.
• Reduce heat and simmer uncovered for 15 minutes.
• Add the corn and zucchini and simmer 5 more minutes.
• Add the cooked pasta and the beans and mix well.
• At this point you can put the mixture into a 4 quart casserole, add cheese on top, and put in a 350 degree oven for about 5 minutes until the cheese melts. We usually just sprinkle cheese on top while it's still in the skillet. No sense in dirtying another dish :).

THREE SISTERS SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and celery. Cook together for 4-5 minutes, until the onions are shiny and translucent.
• Stir in the oregano and cumin. Saute for 2 minutes.
• Add the squash, beans and tomatoes. Cook for 5 minutes.
• Break the ears of corn in half and add it to the pot.
• Add 3 c of broth or water (or more if necessary). Simmer for 15 minutes.
• Add salt and pepper to taste.