Since Oklahoma began as the Indian Nations Territory, I had to add a stew that used the Three Sisters of Native American’s diet. The Sisters are corn, squash and beans. This stew is best paired with cornbread, corn fritters or even flatbread.
- 2 cans (15 ozs each) Beans of your choice, Pinto, red or white kidney beans or Garbanzo, drained and rinsed.
- 2 tablespoons Extra Virgin Olive Oil (EVOO)
- 1 small Red Onion, sliced
- 2 cloves Garlic, peeled and pressed
- 1 cup Celery, chopped
- 2 cups Butternut Squash or Acorn Squash
- 1 can (8 ozs) Mexican Style Corn
- 1 medium Jalapeno, cored, seeded and minced (optional)
- 1 can (6 ozs) Tomato Paste
- 2 teaspoons Cumin
- 2 teaspoons ground Coriander
- 2 Tablespoons Chili Powder
- 1 Tablespoon Oregano
Peel and deseed the butternut or acorn squash. Cube and place in a large Dutch Oven with enough water to cover by at least 2 inches. Salt water to taste. Bring to boil and reduce to simmer and cover. Cook for about 15 minutes. Drain cooking water and set aside. Place squash in bowl. In the same Dutch Oven, heat the EVOO over medium heat. Saute onions, garlic, celery and jalapeno until tender about 8 minutes. Add squash, corn, tomato paste. Stir in enough cooking water to cover. Add seasonings, sea salt and pepper to taste. Bring to a boil and reduce heat to low. Cook uncovered for 2 hours, stirring occasionally. Add more reserved cooking water if needed. Serve warm. Can garnish with sour cream if desired.