Three Sisters Stew
Quick answer
- Total time
- 70 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 16
About this dish
Beans, corn and squash, the three sister crops, share one pot here and are eaten with a spoon, broth and all.
Read more
The recipe follows the stew chef Loretta Barrett Oden shared on PBS, using fully cooked canned beans and leaving out the dumplings that came with it. Unlike succotash, which is cooked down in a skillet, this one keeps plenty of tomato broth, and the corn and squash go in last so the kernels stay whole and the squash holds its shape.
Ingredients
Instructions
- 1
Drain and rinse the canned beans before measuring.
Chop the onion, bell pepper and garlic; seed and chop the jalapeño. Cut the squash into roughly 1.5 cm cubes.
- 2
Heat the oil in a heavy pot and soften the onion, bell pepper, garlic and jalapeño for about 5 minutes.
Briefly toast the cumin in a small dry pan until fragrant, crush it and add to the pot.
- 3
Stir in the cayenne and chili powder for about 30 seconds, then add the tomatoes and juice.
Break up the tomatoes and simmer over medium-low heat for 15 minutes.
- 4
Add the water and cooked beans and bring to a boil.
Simmer for 10 minutes, then add the corn, beer and squash and cook for about 10 minutes more.
- 5
When the squash is fork-tender but still holds its shape, season with salt and pepper.
Divide the broth and solids evenly and serve hot.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Three Sisters Stew with Corn Dumplings, Chef Loretta Barrett Oden
PBS Food · Checked: 2026-09-26
- Three Sisters Stew and Chestnut Bread
Eastern Band of Cherokee Indians Tribal Food Distribution Program · Checked: 2026-09-26
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