Three Sisters Stew Recipe

Name: Three Sisters Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried pinto, anasazi, or red beans, thoroughly rinsed; 6 cups chicken stock (page 91) or water; 1 cup tomato or marinara sauce; 1 tablespoon olive or corn oil; 1 yellow onion, coarsely chopped; 1 tablespoon canned chile in adobo sauce, with sauce; 1 poblano chile, stemmed, seeded, and coarsely chopped; 2 cloves garlic, chopped; 1/2 pound chorizo sausage, sliced in rounds; 1 tablespoon cumin seeds, crushed; 1 tablespoon coriander seeds, crushed; 1 tablespoon chili powder; 3 ears corn, cut into 2-inch lengths; 2 zucchini squash, cut in rounds; 1/2 cup beer; Salt; 1/2 cup coarsely chopped cilantro, for garnish; 1/2 cup sour cream, for garnish

Servings: persons

2 cups dried pinto, anasazi, or red beans, thoroughly rinsed
6 cups chicken stock (page 91) or water
1 cup tomato or marinara sauce
1 tablespoon olive or corn oil
1 yellow onion, coarsely chopped
1 tablespoon canned chile in adobo sauce, with sauce
1 poblano chile, stemmed, seeded, and coarsely chopped
2 cloves garlic, chopped
1/2 pound chorizo sausage, sliced in rounds
1 tablespoon cumin seeds, crushed
1 tablespoon coriander seeds, crushed
1 tablespoon chili powder
3 ears corn, cut into 2-inch lengths
2 zucchini squash, cut in rounds
1/2 cup beer
Salt
1/2 cup coarsely chopped cilantro, for garnish
1/2 cup sour cream, for garnish

1
Combine the beans, water, and tomato sauce in the slow cooker.
2
Place a large saute pan over medium-high heat and add the oil.
3
Add the onion and saute for about 10 minutes, until lightly browned.
4
Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic.
5
Cover and cook on low for 6 to 8 hours, until the beans are very tender.
6
Place a saute pan over medium-high heat and add the chorizo.
7
Cook for 10 to 15 minutes, until browned.
8
Transfer to paper towels to drain.
9
Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked.
10
Season to taste with salt.
11
Serve hot, garnished with the cilantro and sour cream.

918

kcal

Calories

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups dried pinto, anasazi, or red beans, thoroughly rinsed, 6 cups chicken stock (page 91) or water, 1 cup tomato or marinara sauce, 1 tablespoon olive or corn oil, and more.

Yes, Three Sisters Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Three Sisters Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions