Three Sisters Stew with Herbs

Kidney beans, butternut squash, and sweet corn simmer gently with sage and thyme into a thick harvest stew. It calls back to Venison for Ninety Guests, when Wampanoag maize and shared outdoor cooking filled the Patuxet shore in autumn 1621.

Serves 6

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Ingredients

• 1 cup dried kidney beans
• 1 medium butternut squash
• 2 cups fresh corn kernels
• 1 large yellow onion
• 6 cups vegetable broth
• 6 leaves fresh sage
• 4 sprigs fresh thyme
• 1 tsp black pepper
• 1 tsp salt

Instructions

1. 1Soak beans overnight or use quick-soak method; drain and set aside.
2. 2Dice onion and sauté in a large pot over medium heat for 5 minutes until softened.
3. 3Add beans, broth, sage, thyme, salt, and pepper; bring to a boil then simmer 30 minutes.
4. 4Cube squash, add to pot with corn, and simmer another 15-20 minutes until vegetables and beans are tender.