​Three Sisters Stew

Ingredients - Serves 6

  • 1 cup dry beans

  • 1 cup hominy (or substitute whole-kernel corn)

  • 2 cups cubed squash

  • 4 Yukon Gold potatoes, peeled

  • 1-gallon vegetable stock

  • 8 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • Salt and pepper to taste

  • 1 tsp baking soda

  • 3 tbsp oil

Directions

  1. Prepare the Beans & Hominy: Cook the beans with 4 cups water and baking soda, simmering until tender, then drain and cool. If using uncooked hominy, follow the same steps.

  2. Create a Flavorful Base: In a large pot, combine potatoes with vegetable stock and bring to a boil. Simmer with thyme and rosemary until potatoes break down, thickening the stock.

  3. Roast the Squash: Toss cubed squash with salt, pepper, and oil. Roast at 400°F for 15–20 minutes until golden.

  4. Combine and Finish: Add roasted squash, beans, and hominy to the thickened stock, simmering for 25–30 minutes until flavors meld.

Tip: For a touch of sweetness, sprinkle maple sugar over the squash before roasting, or add a dash of red miso for depth. Serve alongside wild game like venison or duck for a traditional touch.

This hearty stew is a great way to honor Indigenous food traditions while embracing seasonal, local ingredients.

More Historical Abenaki Recipes can be found here, thanks to the Vermont Community Newspaper Group