If you want to add a traditional dish to your table spread this Thanksgiving, here’s one you can do.
Squash, beans and corn—also known as the three sisters—were the main crops used to sustain life in many Indigenous nations.
These three crops were planted together in a single mound, allowing the plants to nourish and benefit from one another. This became a primary technique in Indigenous farming and dates back thousands of years.
The stew consists of these three vegetables simmered together. Traditionally, water, animal lard and salt are added, allowing the flavors from the vegetables to shine through. In modern cooking, additional ingredients like bell pepper, onion, garlic and sage are added to enhance the flavors.
It’s the kind of stew made in large batches, so it is typically served at harvest festivals, gatherings and community meals— bringing people together.
The vegetables remain a staple in Indigenous cuisine and are used in a variety of classic dishes like Three Sisters Salad and Three Sisters Stew.
If you’d like to make this recipe yourself, follow the steps below!
Recipe
- In a large pot over medium heat, add oil. When hot, add bell pepper and onion and cook until translucent, about 2-3 minutes.
- Add the garlic and cook until fragrant, about 1-2 minutes.
- Next, add the stock and water and bring to a simmer.
- Add the squash. Allow to cook for about 10-15 minutes.
- Stir in the hominy and beans. Simmer until the squash is softened and completely cooked through, about 20-25 minutes.
- Add the salt, pepper and sage and simmer for an additional 5 minutes.
- Serve and enjoy!
Ingredients
- 1 15oz can of hominy, drained
- 2-3 cups of butternut squash, cubed
- 1 15oz can of kidney beans, drained
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 cups of vegetable stock
- 2 cups of water
- 1 tsp ground sage
- salt and pepper, to taste
- Oil, to sautee
