Three sisters stew recipe?!

Three sisters stew recipe?

I am making a three sisters stew for Mabon (autumn equinox) and would like some recipes for it other than the simple one I have. Are there some interesting variations on the Corn, bean and squash stew from some old family recipes???

try this one..

Three Sisters Stew

1 tablespoon olive oil or canola oil
1 large onion, sliced
1 garlic clove, chopped
1 jalapeno chile, seeded and minced
1 lb medium summer squash, 3/4-inch-thick slices
2 medium zucchini, cut into 1-inch chunks
1 large butternut squash, peeled, seeded and cut into 3/4-inch chunks
1 lb green beans, cut into 1-inch pieces
1 cup corn kernels, preferably fresh
2 (16 ounce) cans kidney beans, drained and rinsed
1 cup vegetable stock or water
1 tablespoon fresh thyme leaves
salt & freshly ground black pepper

Heat the oil in a large stockpot or Dutch oven over medium heat.
Add the onion, garlic and jalape?o, and sauté until the onion is tender and translucent, for about 5 minutes.
Stir in all the remaining ingredients except the thyme, salt and pepper, and bring to a boil.
Reduce the heat to low, and cook, covered, over low heat for 15 to 25 minutes, or until all the vegetables are tender.
Add the thyme leaves during the last 5 minutes of cooking.
Add the salt and pepper to taste, stirring them in well, and serve the stew warm.


Squash, Bean, and Corn Stew


SERVES: 4

Ingredients:

1/4 cup olive oil
2 onions, sliced thin
2 cloves garlic, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon dried oregano
2 tablespoons drained chopped pimientos (one 4-ounce jar)
1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
1 1/2 cups water
2 teaspoons salt
2 cups drained and rinsed canned kidney beans (one 19-ounce can)
2 cups fresh (cut from about 4 ears) or frozen corn kernels
1/2 cup chopped fresh basil (optional)

Directions:

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.
Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.

NOTES

Variations:
Add one cup of diced ham along with the beans and corn.
Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.