Entree: United States – Native American / Indigenous – Three Sisters Stew (Hearty Indigenous stew of corn, beans, and squash simmered with aromatics and smoked turkey)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 25 min

Total 1 hr 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 smoked turkey leg, approx. 1.25 lb (570 g)
- 1 large onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced
- 2 cups (400 g) dried pinto or navy beans, soaked overnight and drained
- 3 cups (420 g) fresh or frozen corn kernels
- 1 medium winter squash, approx. 2 lb (900 g), peeled and cut into 1-inch (2.5 cm) cubes
- 1 can (14.5 oz / 411 g) diced tomatoes
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) smoked paprika
- 1½ tsp (8 g) kosher salt, or to taste
- ½ tsp (2 g) freshly ground black pepper, or to taste
- 2 tbsp (8 g) chopped fresh sage or parsley
- Optional: 2 tbsp (30 ml) fresh lime juice for brightness

Instructions

1. Heat oil in a large heavy pot over medium heat. Add the smoked turkey leg and brown on all sides, 6–8 minutes, then remove and set aside.
2. In the same pot add the diced onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds until fragrant.
3. Return the turkey leg to the pot. Add drained beans, corn, cubed squash, diced tomatoes, broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce heat to a gentle simmer, cover, and cook until beans and squash are tender, about 1 to 1½ hours, stirring occasionally and adding water if needed.
5. Remove the turkey leg, shred the meat from the bone, discard bones and skin, and return the shredded meat to the pot. Stir to combine and simmer 5–10 minutes to meld flavors.
6. Taste and adjust seasoning. Stir in fresh sage or parsley and optional lime juice before serving hot.