Native American Three Sisters Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty stew honoring indigenous agriculture, featuring corn, beans, and squash simmered with wild herbs for a truly authentic taste of the land. This Native American-inspired vegetarian recipe, ready in about 270 minutes, pairs dried white beans, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, soaked overnight dried white beans
• 1 medium, diced yellow onion
• 2, diced carrots
• 1 medium, diced zucchini
• 1 cup fresh corn kernels
• 4 cups vegetable broth
• 1 cup, diced butternut squash
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried sage

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until translucent.
2. Step 2: Stir in 2 diced carrots and cook for 3 minutes, then add 1 cup fresh corn kernels, 1 diced zucchini, and 1 cup diced butternut squash. Cook for 2 minutes, stirring frequently.
3. Step 3: Add 2 cups soaked and drained dried white beans, 4 cups vegetable broth, 1 tsp dried thyme, and 1/2 tsp dried sage. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5 hours until beans are tender.
4. Step 4: Remove lid and simmer uncovered for 10 more minutes to thicken slightly. Season with salt and pepper to taste, ensuring the flavors meld without overcooking the vegetables.
5. Step 5: Serve hot, garnished with extra herbs if desired, to honor the traditional preparation.