A: | 6t canola oil |
3/4C bell pepper (red and green), diced finely | |
1/2C onion, diced finely | |
5c garlic, sliced thinly | |
1/4C cilantro, chopped fine | |
B: | 2t cumin, ground |
1T paprika | |
1t oregano | |
1/2t cayenne pepper | |
C: | 3/4C hatch green chile, roasted and chopped |
2C black beans (dry), cooked | |
1# corn | |
2 bell pepper (red and green), diced medium | |
6C vegetable soup stock (can substitute chicken), salt as needed | |
D: | 1 squash (butternut or equivalent), cubed medium |
1. | Saute (A) in heavy stockpot about 5 minutes until garlic starts to brown. Add (B) and saute for one minute more. |
2. | Add (C), bring to boil, and simmer 30 minutes. Add (D), return to boil, and simmer 20 more minutes. Serve. |
Servings: 8
$Id: three_sisters,v 1.2 2022/10/23 01:22:43 deaven Exp $
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