Three Sisters Fry Bread Recipes

Steps:

• In mixing bowl combine flour, cornmeal, sage, baking powder and salt. Mix.
• Stir in the pinto beans and squash. (I pureed the beans and the squash in a mini food processor using a small amount of the bean cooking liquid to help it blend.).
• Add a little warm water (for the test recipe I only used a few tablespoons of water) as needed to make a soft but not sticky dough.
• In a skillet (I used our faithful 10" Lodge cast iron skillet), add some oil and heat the skillet to medium heat.
• On a floured work surface, divide the dough into 6-8 pieces (or 12-16 for mini fry bread). Flatten to form patties (a tortilla press lined with wax paper worked well for this step). I found it better to flatten the dough to a thinner 1/4" thickness. They cooked better and crispier than the thicker ones and were cooked all the way through.
• In the hot cast iron skillet, carefully add the flattened dough pieces in batches; do not crowd.
• Fry bread pieces 3-5 minutes on each side until golden brown.
• Drain on paper towels and serve hot.

Steps:

• Combine the beans, water, and tomato sauce in the slow cooker.
• Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.
• Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.
• Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.
• Serve hot, garnished with the cilantro and sour cream.