How To Infuse Your Fall Menu with Authentic Historical Flavor

Several years ago Casey and I attended an event at Boggsville (an amazing place), in the fall.  At the event we were served Three Sister's Stew. It is a simple combination of squash, corn and beans but with a really interesting story behind it. 

The whole experience made me reflect about the deep connections between our food, our land, and our lives.  I just love it when these connections happen!  It reminds of how I love being a part of producing food, and how food production affects culture and vice versa. Hope this dish makes you feel as connected to the land and our region as it did me.

The story of the Three Sister’s Stew

-From the Chickasaw Nation Website-

The Three Sisters is a vegetable medley of corn, squash and beans that are planted together so each plant can support and nourish each other.

Corn, beans and squash have provided nutrition for the Chickasaw people for generations. These three sisters grow together and support each other as they thrive. Traditionally, the vegetables were planted together in late May or early June. In gardens, small mounds were built 2 feet apart at the base and 4 feet apart at the top. In the center of each, several corn kernels were planted in a small circle. After the corn grew about a hand high, pole beans were planted in another circle in the mound, about 6 inches outside the corn. A week later, squash seeds were planted around the outer edge of the mound. The beans grew up the cornstalks, which were strong enough to hold the weight. The squash grew out and covered the ground, keeping out the weeds and keeping in the moisture.

https://chickasaw.net/Our-Nation/Culture/Foods/Three-Sisters-Stew.aspx

Basic Three Sister Stew Recipe

1 pound Everett Beef Extra Lean Hamburger, browned

2 Tablespoons olive oil

1 large onion, peeled, chopped

4 garlic cloves, minced

2-3 C of diced tomatoes (roasted or plain) 14oz can works or 1-2 cans ROTEL

1-1/2 pounds roasted butternut squash, OR yellow (uncooked) and zucchini (uncooked) or any combination of the three

4 cups cooked or drained, rinsed canned Anasazi or pinto beans

2 cups fresh or frozen corn kernels

4 cups vegetable or chicken broth (Adjust to your desired consistency)

1 (4 oz.) can diced mild green chilies

2 teaspoons ground cumin

2 teaspoons medium hot chili powder (optional)

salt and ground black pepper to taste

1/2 cup minced fresh cilantro

Brown hamburger in the pot you are making the stew in. Add oil if needed and add onion; sauté over medium heat until softened; add garlic; cook 1 to 2 minutes longer. Add squash and all ingredients except the last two; bring to a boil; reduce heat; cover; cook

simmering for 20 to 25 minutes or all vegetables are tender. Season with salt and black pepper.

Garnish With:

Cilantro, Sour Cream, Shredded Mexican or Cheddar Cheese , Salsa, Pumpkin Seeds

Optional Add-In’s

The thing about three sister’s stew is that it is adaptable.  It is great as described or served with a meat as well. 

Potatoes, Red Kidney Beans, Black-Eye Peas, jalepenos

Beef Stew Meat, Browned Hamburger, Shredded or Diced Chicken or Diced Browned Pork

Great Sides

Cornbread, Blue Cornbread, Indian Fry Bread, Tortillas