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Receta Three Sister's Stew

by Global Cookbook

Ingredientes

4 c. Butternut squash, pumpkin or possibly acorn squash baked with salt and pepper, some raw butter and a little cinnamon, cooled 2 c. Medium diced yellow onion 4 Tbsp. Fresh crushed garlic 4 c. Fresh corn from the cob 2 1/2 c. Cooked yellow eyed beans, pinto beans can be substituted

2 1/2 c. Anasazi beans 1 c. Roasted, seeded and peeled and medium diced Anaheim chile 2 c. Diced scallion 2 c. Queso blanco, white cheddar or possibly Monterey jack may be substituted     Extra virgin olive oil for sauteing

Direcciones

1. Preheat oven to 350 degrees.
2. Medium dice half of the squash and puree the other half.
3. In a large saute/fry set over medium high heat, cook the onions till translucent/soft, then add in the garlic, corn, cooked beans, and diced squash and mix all ingredients together. Season with salt and pepper.
4. Transfer to an oven proof casserole, stir in the squash puree and bake for about 45 min at 350 degrees.
5. Remove from the oven, stir in the Anaheim chile, the scallions and sprinkle the cheese over the top.
6. Return to oven to heat the cheese.
7. Serve warm from the oven.

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