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There’s nothing quite as satisfying as the rich complex flavors of Corn, Squash and Beans! Native Americans knew these flavors well and planted corn, squash and beans together in the garden. Corn provides tall stalks for the beans to climb so that they are not competing with squash vines. Beans provide nitrogen to fertilize the soil while also stabilizing the tall corn during heavy winds.They also create a balanced, nutritious diet which is why these crops were so important for Native People.

Young students in cooking class were enthused not only with the flavors, but also the history of co-operation among these plants. One student dubbed this recipe “Cooperation Stew.”

I cup Mexican Dent Corn, soaked overnight

1 cup Pinto Beans, soaked overnight

3 cups Winter Squash, cut into medium chunks (or sub Sweet Potato)

1 tsp cumin

1 tsp turmeric

1 tsp fresh sage (optional)

1 clove garlic (optional)

few sprigs cilantro, minced (optional)

sea salt to taste

Toss soaking water of the beans and corn. Place corn in pressure cooker with 5 cups water. Bring to pressure, lower flame and pressure cook for 1 1/2-2 hours or until soft. Place Pinto Beans in another pressure cooker along with 3 cups water. bring to pressure, lower flame and pressure cook for 1 hour. When beans and corn are done, combine both (with remaining water) in a large pot and stir to combine. Add salt, spices and squash chunks and gently simmer until squash is soft. Taste, adjust salt if needed and simmer gently for 10 more minutes. Serve with fried corn tortillas, stuffed with Avocado.