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Three Sisters Stew

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Ingredients
  

  • 2 cups of pinto beans drained and rinsed
  • 2-3 cups vegetable or chicken stock or water
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil or ghee
  • 1 medium onion chopped
  • 2 teaspoons sea salt
  • 3 cloves garlic minced
  • 2 teaspoons dry oregano
  • ½ teaspoon cinnamon
  • 1 teaspoon chili powder
  • 2-3 cups butternut squash peeled and cut into 1-inch chunks
  • 1 can 14-ounce of diced tomatoes
  • 1½ cups fresh or frozen corn kernels
  • ½ cup grated cheese optional garnish

Instructions
 

  • Heat a 4-quart pot, add oil. Add onion, salt and garlic; sauté until onion is soft (5 minutes).
  • Add cumin, oregano, cinnamon and chili powder and cook for about 30 seconds.
  • Add 1-2 cups of stock or water.
  • Add squash and tomatoes, bring to a simmer and cook until the squash is soft (about 20 minutes).
  • Add beans and corn; simmer until corn is tender.
  • Add remaining stock or water to desired thickness.
  • Serve with a chunk of whole grain bread or over a bed of brown rice.
  • Top with a sprinkle of grated cheese if desired.
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