Three Sisters September Stew
Combine squash, corn and beans and you have 'Three Sisters', according to North American food legends. Add a little bit of spice and you have the perfect September warmer for when the days start getting a little bit chilly! Enjoy.
- 500 g butternut squash diced into 1cm cubes
- 1 red pepper (capsicum) diced
- 4 tomatoes roughly chopped
- 1 onion diced
- 4 cloves garlic minced
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 140 g sweetcorn (tinned is fine)
- 1 tin cannelini beans 440g tin
- 300 ml vegetable stock
- 1 tsp dried chilli flakes (optional)
- 2 tbsp olive oil
Heat a large pot on a medium heat and heat the olive oil. Slowly cook the onions for around 3-4 minutes until they become see-through and slightly browned. Add the garlic and keep stirring for another 1-2 minutes.
Keeping the heat low, add the spices and pepper and heat through for another 2-3 minutes.
Add the squash, corn, tomatoes and stock and simmer for 20 minutes.
Drain and rinse the beans, then add to the stew and stir through - they only need to heat through for a minute or two.
Serve piping hot in a bowl, with a slice of crusty bread to dip.
Optional: you can add more stock to make this into more of a soup than a stew.