The Three Sisters – Polenta with Beans, and Squash in a Tomato Chili Sauce

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ANOTHER POST FROM LAST WEEK WHEN WE WERE OFF LINE DURING THE ICE STORM.

The Three Sisters – Polenta with Beans, and Squash in a Tomato Chili Sauce
In the continuing series Going Vegan for my Beatles’ Birthday.

In most indigenous American traditions, Corn, Beans and Squash are the “Three Sisters.” In the fields they grow, not just side by side, but intermingled with one another. The Peoples who planted, raised, and reverenced the Three Sisters understood this dance of the great variety of God’s creation.

Sauté the onions, garlic and pepper either dry or with a bit of vegetable bouillon in a non-stick skillet. (Oil for sautéing just adds unnecessary calories, but you can add maybe a teaspoon for flavor if you want.)

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For the Sauce
2 c pureed fresh tomatoes
1 onion
1 clove garlic
¼ c chopped green pepper
2 fresh jalapenos, seeded and diced
½ tsp. ground cumin
½ tsp. smoky chili powder
½ tsp. Baharat spice blend
Combine and cook for 30 minutes.

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For the Vegetables
Add to the Sauce:
2 c. ½” diced butternut squash
2 c. (or 1 15oz can) drained black beans
Adjust seasoning including salt and pepper.

Serve over soft polenta.
Garnish with:
¼ c chopped cilantro
¼ c toasted salted pumpkin seeds

This entry was posted by Glyn Ruppe-Melnyk.

As one chef to another, I think . . .

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