{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[],"value":"Three Sisters Stew — Táá’ Ałdeezhí Atoo’","nodeType":"text"}],"nodeType":"heading-2"},{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"“Three sisters” refers to the traditional gardening method used by Indigenous tribes, in which corn, beans, and squash are grown together. The best time to have a three sisters feast is during harvest season in the fall. There is nothing like freshly harvested corn and squash with beans that have been slow cooking all day. This particular stew came into fruition because I craved these same flavors during the spring and summer months when Navajo squash and white corn are no longer in season. Serve with Fry Bread or Blue Corn Bread.","nodeType":"text"}],"nodeType":"paragraph"},{"data":{},"content":[{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"2 tablespoons extra-virgin olive oil","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 cup (118 g) diced (about ¼ inch, or 6 mm) yellow onion","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 tablespoon minced garlic","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 teaspoon salt","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 cup (115 g) diced (about ¼ inch, or 6 mm) zucchini","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"2. cups (288 g) diced (about ¼ inch, or 6 mm) yellow squash","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 teaspoon dried thyme","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"½ teaspoon ground black pepper","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 can (15 ounces, or 425 g) white corn, drained and rinsed","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"1 can (15.5 ounces, or 439 g) pinto beans, drained and rinsed","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"4 cups (960 ml) vegetable broth","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"¼ cup (45 g) white cornmeal","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"}],"nodeType":"unordered-list"},{"data":{},"content":[{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"In a large pot over medium heat, heat the olive oil for 1 minute. Add the onions, garlic, and salt. Cook and stir for about 5 minutes, or until the onions are translucent.","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"Add the zucchini, yellow squash, thyme, and pepper and cook and stir for 5 minutes, or until the squash has softened.","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"Add the white corn, pinto beans, and vegetable broth and bring to a boil over medium heat. Let boil for 10 minutes, stirring occasionally.","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"Meanwhile, in a small bowl, whisk together the cornmeal and ¼ cup (60 ml) of water until combined.","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"Add half of the cornmeal mixture to the soup and mix until combined, then add the remaining cornmeal mixture and mix until combined. Return the soup to a boil, then reduce the heat to medium-low and cook for 20 minutes, or until the soup thickens and the vegetables are cooked through.","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"},{"data":{},"content":[{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"Ladle into soup bowls and serve with fry bread or blue corn bread.","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"list-item"}],"nodeType":"ordered-list"},{"data":{},"content":[],"nodeType":"hr"},{"data":{"target":{"sys":{"id":"6wO2WEXlBUNGQhbMw2Wx0G","type":"Link","linkType":"Entry"}}},"content":[],"nodeType":"embedded-entry-block"},{"data":{},"content":[],"nodeType":"hr"},{"data":{},"content":[{"data":{},"marks":[{"type":"italic"}],"value":"Photos by Alana Yazzie courtesy of The Quarto Group","nodeType":"text"}],"nodeType":"paragraph"}],"nodeType":"document"}