Three Sisters Stew

Ingredients

• 1 pumpkin
• 1 tablespoon olive oil
• 1 medium onion
• 2 cloves garlic
• ½ medium red bell pepper, cut into short, narrow strips
• 1 can tomatoes, with liquid
• 2 cups canned pinto beans
• 1 cup water
• 1–2 fresh hot chiles
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 3–4 tablespoons cilantro

Steps

1. Preheat the oven to 400°F.
2. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers.
3. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan.
4. Bake for 40–50 minutes, or until easily pierced with a knife but still firm.
5. If using squash, prepare the same way.
6. When cool enough to handle, scoop out the pulp and cut into large dice.
7. Set aside until needed.
8. Heat the oil in a soup pot.
9. Add the onion and sauté over medium-low heat until translucent.
10. Add the garlic and continue to sauté until the onion is golden.
11. Add the pumpkin and all the remaining ingredients except the last 2, and bring to a simmer.
12. Simmer gently, covered, until all the vegetables are tender, about 20–25 minutes.
13. Season to taste with salt and pepper.
14. If time allows, let the stew stand for 1–2 hours before serving.
15. Heat through as needed.
16. Just before serving, stir in the cilantro.
17. The stew should be thick and very moist but not soupy.
18. Add additional stock or water if needed.
19. Serve in shallow bowls.