Three Sisters Bean Stew - Recipes from New Native Kitchen

BY FREDDIE J. BITSOIE

Our spiritual connections to food have always been honored and reflected in ceremonies, one of which is the Bean Dance, vital to the coming-of-age ceremony for Hopi children. Keep that in mind as you prepare this comforting stew, best served with grilled or roasted meats, or spooned over wild rice for a delicious vegetarian dinner. I prefer the combination of kidney, cannellini, and black beans, but substitute what you have or what you like: pinto, great northern, or cranberry beans. If you like a little heat, add roasted chiles. Their smoky spice pairs beautifully with the sautéed onions and garlic. Our spiritual connections to food have always been honored and reflected in ceremonies, one of which is the Bean Dance, vital to the coming-of-age ceremony for Hopi children. Keep that in mind as you prepare this comforting stew, best served with grilled or roasted meats, or spooned over wild rice for a delicious vegetarian dinner. I prefer the combination of kidney, cannellini, and black beans, but substitute what you have or what you like: pinto, great northern, or cranberry beans. If you like a little heat, add roasted chiles. Their smoky spice pairs beautifully with the sautéed onions and garlic.

2 tablespoons canola oil

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

2 sprigs fresh thyme

1 bay leaf

½ carrot, peeled and finely diced

½ stalk celery, finely diced

Salt, to taste

Freshly cracked black pepper, to taste

1 cup cooked kidney beans

1 cup cooked cannellini beans

1 cup cooked black beans

½ cup diced tomatoes

2½ cups chicken or vegetable stock

SERVES 4 TO 6

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