Three Sisters refers to the diet that consists of three agricultural crops of various Indigenous Peoples of North America – beans, corn and squash, that were not only planted together, but also provided a healthy diet, as the complementary amino acids in them formed complete proteins.
I like adding small amounts of pork ribs to this stew, so that’s where the title came from!
Three Sisters (and a Brother) Soup
1-2 lbs pork ribs sliced into individual pieces
2 TBSP olive oil
1 onion, diced
4 garlic cloves, pressed
4 cups vegetable or chicken stock
1 bay leaft
1 medium butternut squash, peeled and chopped into 3/4 inch chunks
2 15 oz cans of beans, drained – can use pinto, white or black kidney beans or a mix of those
1 15 oz can fire-roasted tomatoes with their juices
2 cups fresh or frozen corn kernels
Kosher salt and pepper to taste
Fresh hers or minced jalapenos or chilis for garnish
- Heat oil in a large pot over medium high heat. Add pork ribs and cook for about 7 minutes or so until browned. Remove to a plate and set aside.
- Heat 1 TBSP olive oil in a large pan. Add onions and cook over medium heat for about 7 minutes until softened but not browned. Add garlic and cook for about 20 seconds until fragrant. Stir in stock, bay leaf, squash and reserved pork ribs. Bring everything to simmer and simmer covered for 30-40 minutes.
- Add tomatoes, beans, corn and simmer uncovered for another 40 minutes until everything is nicely thickened. Remove bay leaf and serve garnished with fresh herbs and/or peppers.