Three Sisters Bowl With Hominy, Beans and Squash

Name: Three Sisters Bowl With Hominy, Beans and Squash
Total time: 2 h
Yield: 4 servings
Ingredients: 1/2 cup dried hominy; 1/2 cup dried brown tepary beans; 1 small, unpeeled acorn squash (about 1 1/4 pounds), halved, seeds and membranes scraped away, then cut into 1-inch chunks; 3 tablespoons sunflower oil; Coarse sea salt; 1 small yellow onion, halved and thinly sliced; 1 tablespoon New Mexico Hatch chile powder or any mild smoked red chile powder; 2 teaspoons chopped fresh sage; Smoked sea salt; 1/2 cup chopped dark greens, such as dandelion greens, kale or spinach

By Sean Sherman

Total Time: About 2 hours, plus overnight soaking
Rating: 4(544)
Comments: Read comments

There are quite a few legends within various Indigenous communities involving the three sisters: corn, bean and squash. The ancient and advanced farming techniques from the Cherokee and so many other tribes throughout the East Coast yielded countless strains of these ingredients, in many sizes, colors and flavors. These diverse seeds are not only a direct connection to the past, but a symbol of resistance to the destruction of our cultures. This recipe showcases the simplicity of these flavors and can stand alone as a vegan meal or can accompany bison pot roast, roast turkey or salmon with crushed blackberries.

Featured in: Sean Sherman’s 10 Essential Native American Recipes

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Ingredients

Yield:4 servings

½cup dried hominy
½cup dried brown tepary beans
1small, unpeeled acorn squash (about 1¼ pounds), halved, seeds and membranes scraped away, then cut into 1-inch chunks
3tablespoons sunflower oil
Coarse sea salt
1small yellow onion, halved and thinly sliced
1tablespoon New Mexico Hatch chile powder or any mild smoked red chile powder
2teaspoons chopped fresh sage
Smoked sea salt
½cup chopped dark greens, such as dandelion greens, kale or spinach

Ingredient Substitution Guide

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Preparation

Step 1
Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
Step 2
About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1½ to 2 hours. Reserve ⅔ cup of the cooking liquid from each type of beans (for 1⅓ cups liquid). Drain the hominy and the beans and set aside.
Step 3
Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
Step 4
In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1⅓ cups cooking liquid and bring to a simmer.
Step 5
Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.

Ratings

4 out of 5

544 user ratings

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Comments

Marmylady5 years ago

Most hominy that is easily available is already cooked and canned. Can this be a substitute, or is there a source for obtaining the dried?

Megan5 years ago

Through The Sioux Chef's website there are several links to Indigenous partners: https://sioux-chef.com/community/ http://store.ramonafarms.com

Leek5 years ago

Our grocery stores have the dried hominy near dried whole chilies and other “Mexican” identified ingredients. Rancho Gordo (among others) sell it on line.

LeBonVoyage3 months ago

This is such a wonderful and versatile recipe. Any kind of winter squash (making tonight's with Honey Nut, which is delightful and easier to cut than acorn). In a pinch for time, so using canned beans and hominy -- not as fabulous, but pretty danged good. Leftover wild rice (yes -- I am in Minnesota) adds some interest and additional texture. This is so good it is in my regular rotation. Perfect with roasted salmon, bison, or as a vegan dish.

Beth6 months ago

I want to make this for Thanksgiving but the kitchen of the house we will be visiting will be fully utilized that day. Can I make it the day before and refrigerate? Will it hold up or be mushy?

mel7 months ago

So good! Endless variations possible. I will definitely make this again. I flavored up the Christmas limas broth, but will likely use veg or chicken broth next time. subbed delicata squash and frozen corn and greens. used smoked paprika too. My best sub, though, was to add an entire Hatch Chili ( chopped with seeds) with the onions. spicy and delectable. I can't believe I didn't make cornbread to go with.

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