The Medicine Woman watched her beautiful daughters bicker with a heavy heart.
When she finally tired of the constant squabbling among her three daughters, she contacted the Creator and pleaded for help.
In great wisdom, the Creator turned them into corn, squash, and beans.
The Medicine Woman was very pleased, for she knew her daughters would always live in harmony and that her people never would go hungry again.
Her contentious daughters would now always affectionately help each other.
Corn, squash, and beans have since been planted, harvested, and eaten together in Indian gardens.
The bean vines grow up the tall, proud stalks of corn, and the squash with its large leaves, stays near the ground, keeping the soil moist and cool.
Each year the Haudenosaunee (Iroquois) give thanks to the Three Sisters for providing nourishment and sustenance for their families.
Growing the Three Sisters together is an ancient practice that seems to have originated among the Huron-Wyandot and Mohawk Haudenosaunee peoples and is now widespread among North American Indian tribes.
1/2 pound dried pink or red beans 1 teaspoon crushed chili peppers 1 tablespoon salt 1/2 teaspoon cumin seeds 2 teaspoons corn oil 1 slice bacon, cut into small pieces, optional 1 carrot, peeled and chopped, optional 1 bell pepper, seeded and chopped, optional 1 small white onion, peeled and chopped 4 small yellow squash, sliced (or about 3 cups diced pumpkin) 4 ears corn, cut from the cob, cob discarded, about 4 cups kernels 1 tablespoon maple syrup 1 cup chopped tomatoes (canned or fresh) Soak the beans overnight and drain.
Cover them with fresh water, and boil about one hour with the chili peppers and salt, until the beans are soft but not mushy.
Remove from heat and drain.
Set aside.
Roast the cumin in a large non-stick skillet on low heat, about 5-10 minutes, until it begins to release its smell.
Increase heat to medium-high.
Add the bacon, corn oil, carrot and bell pepper if you are using them, onion, and garlic.
Sauté 5 minutes.
Add the squash, and sauté 5 minutes more.
Add the corn, tomatoes, and maple syrup, and cook 5 minutes more.
Add the cooked beans, and cook until thoroughly heated through.
Remove from heat and serve warm.
Serves 8.
When she finally tired of the constant squabbling among her three daughters, she contacted the Creator and pleaded for help.
In great wisdom, the Creator turned them into corn, squash, and beans.
The Medicine Woman was very pleased, for she knew her daughters would always live in harmony and that her people never would go hungry again.
Her contentious daughters would now always affectionately help each other.
Corn, squash, and beans have since been planted, harvested, and eaten together in Indian gardens.
The bean vines grow up the tall, proud stalks of corn, and the squash with its large leaves, stays near the ground, keeping the soil moist and cool.
Each year the Haudenosaunee (Iroquois) give thanks to the Three Sisters for providing nourishment and sustenance for their families.
Growing the Three Sisters together is an ancient practice that seems to have originated among the Huron-Wyandot and Mohawk Haudenosaunee peoples and is now widespread among North American Indian tribes.
1/2 pound dried pink or red beans 1 teaspoon crushed chili peppers 1 tablespoon salt 1/2 teaspoon cumin seeds 2 teaspoons corn oil 1 slice bacon, cut into small pieces, optional 1 carrot, peeled and chopped, optional 1 bell pepper, seeded and chopped, optional 1 small white onion, peeled and chopped 4 small yellow squash, sliced (or about 3 cups diced pumpkin) 4 ears corn, cut from the cob, cob discarded, about 4 cups kernels 1 tablespoon maple syrup 1 cup chopped tomatoes (canned or fresh) Soak the beans overnight and drain.
Cover them with fresh water, and boil about one hour with the chili peppers and salt, until the beans are soft but not mushy.
Remove from heat and drain.
Set aside.
Roast the cumin in a large non-stick skillet on low heat, about 5-10 minutes, until it begins to release its smell.
Increase heat to medium-high.
Add the bacon, corn oil, carrot and bell pepper if you are using them, onion, and garlic.
Sauté 5 minutes.
Add the squash, and sauté 5 minutes more.
Add the corn, tomatoes, and maple syrup, and cook 5 minutes more.
Add the cooked beans, and cook until thoroughly heated through.
Remove from heat and serve warm.
Serves 8.
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