Three Sisters River Stew (Make Ahead)

Dinner

Ingredients 10 servings

Black Beans 2.0 can(s)

Butternut Squash, prefrozen 2.0 pound(s)

Corn (15 oz cans) 2.0 can(s)

Diced Tomatoes (14 oz cans) 2.0 can(s)

Vegetable Broth 4.0 cup(s)

Yellow Onions 1.0 whole

Garlic, minced 3.0 piece(s)

Ground Cumin 1.0 tablespoon(s)

Chili Powder 1.0 teaspoon(s)

Smoked Paprika 1.0 teaspoon(s)

Olive oil 2.0 tablespoon(s)

Fresh Cilantro, chopped 0.25 cup(s)

Limes, juiced 2.0 whole

Corn Tortillas (for serving) 20.0 whole

Recipe Instructions

PRE-TRIP PREP (MAKE AHEAD): At home, sauté onion and garlic in olive oil. Add squash, beans, corn, diced tomatoes, broth, and all spices. Simmer 25 minutes until squash is tender. Cool and freeze in large zip-lock bags.

ON THE RIVER: Thaw stew the day before use. Heat in a pot over medium heat 15–20 minutes until hot throughout. Stir in cilantro and lime juice just before serving. Serve with warm corn tortillas.