Summer Sisters Stew
A vibrant, deep herby stew perfect for blustery spring or early summer, bursting with native american flavors of the 'three sisters' -- squash, beans, and corn.
Steps
Heat half the spices , garlic , and olive oil in a large pot , saute the onions in the mixture for 2-4 minutes.
Add 2-4 cups of water and allow to come to a boil.
Add the potatoes and the other half of the spices , simmer for 5 minutes.
Add corn , tomatos , and beans.
Allow to summer for 2-5 minutes.
Add squash and mushrooms.
Sllow to simmer for 10-30 minutes , until cooked to desired tenderness and melding of flavors.
Ingredients
kidney beans, mushrooms, frozen corn kernels, yellow squash, diced tomatoes, potato, onion, black pepper, sage, thyme, rosemary, cilantro, bay leaves, salt, olive oil, garlic cloves