Sebahu.com   [pron: say-baa-hoo]

Native American Autumn Stew

Serves 6

Based on traditional Native American foods: squash, corn, and beans. This stew is perfect for a Thanksgiving feast. For a festive presentation, serve in a hallowed, lightly baked pumpkin, which can also be eaten.

1-1/2 cups vegetable stock
1 tablespoon low-sodium soy sauce
1 onion, chopped
1 red bell pepper, seeded and diced
4 large garlic cloves, minced
1 pound (about 4 cups) kabocha squash or other winter squash
1 15-ounce can chopped tomatoes
1-1/2 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 15-ounce can kidney beans
1-1/2 cups fresh or frozen corn

Heat 1/2 cup stock and soy sauce in a large pot, then add onion, bell pepper, and garlic and cook over medium heat until the onion is translucent and most of the water evaporates.

While waiting for the liquid to reduce, cut the squash in half, remove seeds, then peel and cut it into 1/2-inch cubes. Add squash cubes to the onion mixture, along with chopped tomatoes, remaining 1 cup stock, oregano, chili powder, cumin, and pepper. Cover and simmer until the squash is just tender when pierced with a fork, about 20 minutes, then add the kidney beans with their liquid and corn. Cook 5 minutes longer.

If you found the information helpful, please consider a donation. Thank You.

Home :: Support Us :: Practices :: Reviews :: Education :: Articles