Monday, February 13, 2012
Three Sisters Stew
The other day, we were sitting in Pura Vida, a wonderful vegan restaurant situated right next to an antique mall and a strip club, and we were reminiscing about how great we felt when we used to live in California and have beans and vegetables from the local farmers' market. I never bought much meat because it is so much more expensive, and thus we inadvertently became vegans with the occasional egg or yogurt. Of course, with a tiny budget, you have to choose between that scary Tyson chicken from Smart and Final or 6 dollars a pound heirloom beans, and if you know me, you know where my money is going.
So, for the moment, except for the brick of parmesan left in the fridge, and the homemade cream cheese my sis gave me, and the chocolates I can't seem to stop eating at work (Must be Valentines Day) we are eating pretty much an animal free diet.
Here is the recipe for what I made last night. It is called three sisters stew, because it has the three staples in the Mexican diet: corn, squash and beans. Oh, it is so delicious. I adapted the recipe from The Jungle Effect. Here is the original recipe, along with the entire list of recipes from the book, all of which are highly delicious.
Three Sisters Stew
2 Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 bell pepper, chopped
1 dried guajillo chili, boiled in a little water, purreed, and mashed through a strainer, saving the cooking liquid or a few sprinkles of any chili powder, to taste
1 teaspoon of dried thyme
1 can of tomatoes or 3 fresh tomatoes
5 small tomatillos ( I just used some extra salsa verde I had)
1 cup of broth or water
2 cups Lima beans ( I used frozen)
1-2 cups cooked pinto beans
2 cups hominy
2 cups peeled and sliced delicata squash, or other squash, such as butternut or acorn
1 bunch of cilantro
Queso fresco or parmesan, to garnish.
Cook the onion, garlic, and bell pepper in the oil over medium heat until tender. Add in everything else, except the cilantro and cheese. Put a lid on top and let stew on low for 20 to 25 minutes. Stir in chopped cilantro. Top with queso fresco or parmesan, and some sliced radishes if you like.
Makes a lot.