
A practical home version of the corn, beans, and squash stew associated with the Three Sisters crops.
150 gCooked Beans
150 gCorn
200 gButternut Squash
70 gOnion
8 gGarlic
Heat the oil and saute the onion and garlic for 3 minutes.
Add the butternut squash and cook for 4 minutes.
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1.75 cupsVegetable broth
1 tbspVegetable oil
To tasteSalt
To tasteBlack Pepper
Add the corn and cooked beans.
Pour in the vegetable broth and simmer for 15 minutes until the squash is soft.
Season with salt and black pepper before serving.