Three Sisters Veggie Bowl Recipes

Steps:

• Peel, seed and cut squash into bite-sized cubes.
• Trim beans; cut into 1 inch lengths.
• Remove husks and silk from corn; cut off kernels.
• In large heavy saucepan, combine water and squash; cover and bring to boil.
• Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary.
• Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp.
• Add corn, butter, salt, and pepper to taste, adding a little more water if necessary.
• Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed.
• Taste and adjust seasoning if necessary.

Steps:

• Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
• About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1 1/2 to 2 hours. Reserve 2/3 cup of the cooking liquid from each type of beans (for 1 1/3 cups liquid). Drain the hominy and the beans and set aside.
• Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
• In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1 1/3 cups cooking liquid and bring to a simmer.
• Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

Steps:

• Note: For this recipe fresh sage can replace fresh cilantro if you prefer and you will have to reduce the amount significantly. Place the coconut oil in a large pot over medium-high heat. Add onion, bell pepper, celery, and garlic, and cook, stirring often, until vegetables begin to soften and lightly caramelize, about 5 minutes. Add beans and warm through. When beans are warm, remove pot from heat and stir in half the chopped cilantro and the lime juice. Season with salt, if needed. Serve in bowls, topped with reserved cilantro and other garnishes.
• Add squash, corn, chile powder, salt, and ½ cup water, vegetable broth or cooking liquid from beans. Stir well, reduce heat to medium, and cook another 5 minutes, stirring from time to time, until mixture is almost dry.
• Add beans and warm through. Stir in the lime juice.
• Season with salt, if needed. Serve in bowls, topped with reserved cilantro (or sage) and the remaining garnishes.