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Three Sisters Bean Stew Recipe_Excerpted with permission from New Native Kitchen by Freddie Bitsoie and James O. Fraioli. Copyright © 2021 Freddie Bitsoie and James O. Fraioli. Published by Abrams, 2021. Photo copyright © 2021 Quentin Bacon.

Three Sisters Bean Stew

Freddie Bitsoie
Course Dinner, Lunch, Soup
Cuisine Native American
Servings 4 - 6 servings

Ingredients
  

  • 2 tablespoons canola oil
  • 1 small onion, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 2 sprig fresh thyme
  • 1 bay leaf
  • 1/2 carrot, peeled and finely diced
  • 1/2 stalk celery, finely diced
  • Salt and freshly cracked black pepper
  • 1 cup (177 g) cooked kidney beans
  • 1 cup (155 g) cooked cannellini beans
  • 1 cup (185 g) cooked black beans
  • 1/2 cup (90 g) diced tomatoes
  • 2 1/2 cups (600 ml) chicken or vegetable stock

Instructions
 

  • In a large, heavy-bottom pot over medium heat, add the oil. When the oil is hot, add the onion, garlic, thyme, bay leaf, carrot, and celery. Season with a pinch each of salt and pepper and allow the ingredients to cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the cooked beans, diced tomatoes, and stock. Bring to a light boil, then reduce the heat to low and simmer for several minutes; the stock will thicken. Adjust the seasoning if necessary, remove the thyme sprigs and bay leaf, and serve hot. This stew can be refrigerated for three to four days or frozen for four to six months.

Notes

Excerpted with permission from New Native Kitchen: Celebrating Modern Recipes of the American Indian by Freddie Bitsoie and James O. Fraioli. Copyright © 2021 Freddie Bitsoie and James O. Fraioli. Published by Abrams, 2021. Photo copyright © 2021 Quentin Bacon.
Keyword beans, carrots, Fall, Onion, soup, Stew