Three Sisters Stew

Name: Three Sisters Stew
Yield: serves 4
Ingredients: 2 cups dried pinto, anasazi, or red beans, thoroughly rinsed; 6 cups chicken stock (page 91) or water; 1 cup tomato or marinara sauce; 1 tablespoon olive or corn oil; 1 yellow onion, coarsely chopped; 1 tablespoon canned chile in adobo sauce, with sauce; 1 poblano chile, stemmed, seeded, and coarsely chopped; 2 cloves garlic, chopped; 1/2 pound chorizo sausage, sliced in rounds; 1 tablespoon cumin seeds, crushed; 1 tablespoon coriander seeds, crushed; 1 tablespoon chili powder; 3 ears corn, cut into 2-inch lengths; 2 zucchini squash, cut in rounds; 1/2 cup beer; Salt; 1/2 cup coarsely chopped cilantro, for garnish; 1/2 cup sour cream, for garnish

December 9, 2011

Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.

Cooks' Note

Suggested Beverage: “Fire and ice” is often used to refer to the pairing of spicy foods with a cooling, white wine. This concept might work well here. Try a cold, un-oaked Chardonnay or Chenin Blanc.

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