Native Three Sisters Stew

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A culturally resonant stew honoring Indigenous agricultural traditions, featuring corn, beans, and squash simmered with aromatic vegetables. This Native American-inspired vegetarian recipe, ready in about 75 minutes, pairs dried white beans, diced potato, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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

• 1 cup, soaked overnight dried white beans
• 1 large, peeled and 1/2-inch cubes diced potato
• 1, chopped onion
• 2 cloves, minced garlic
• 4 cups vegetable broth
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1 tsp dried thyme
• 1 cup dried corn

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Instructions

1. Step 1: In a large pot, combine 1 cup soaked dried white beans, 1 large diced potato (1/2-inch cubes), 1 chopped onion, 2 minced garlic cloves, 4 cups vegetable broth, 1/2 cup diced carrot, 1/2 cup diced celery, and 1 tsp dried thyme. Bring to a boil over medium-high heat.
2. Step 2: Reduce heat to low, cover, and simmer for 45-50 minutes until beans and potatoes are tender, stirring occasionally.
3. Step 3: Stir in 1 cup dried corn and continue simmering for 10 minutes until corn is tender and flavors meld.
4. Step 4: Season with salt and pepper to taste. Serve hot in bowls.