Three Sisters Stew
2 Tbs extra virgin olive oil
1 small onion, chopped
2 garlic cloves, minced
½ cup red or green pepper, chopped
½ jalapeño pepper, minced OR ½ tsp hot red pepper flakes
1 cup butternut squash, chopped
½ cup celery, chopped
1 tsp cumin, ground
1 tsp oregano, dried
1 tsp sea salt
1 quart vegetable broth
1 can pinto beans or 2 cups precooked
1 can tomato sauce (15 oz.)
½ cup cooked corn
1 can refried pinto beans (15oz.)
1/3 cup parsley, chopped for garnish
1. In a medium size soup pot, sauté onion and garlic in olive oil for 2-3 minutes on medium heat. Add red or green pepper and jalapeño pepper and sauté another 2 minutes.
2. Add squash, celery, cumin, and oregano, salt and vegetable broth. Cover and bring to a boil. Continue to simmer for 5-8 minutes.
3. Add beans, tomato sauce, and corn. Return to medium heat. Simmer for 5 more minutes.
4. Add refried beans and mix all ingredients thoroughly until well mixed and heated. Add more vegetable broth or water to make the consistency you desire. Garnish with chopped parsley and serve.