Three Sisters Bowl With Hominy, Beans and Squash
- Total Time
- About 2 hours, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- ½cup dried hominy
- ½cup dried brown tepary beans
- 1small, unpeeled acorn squash (about 1¼ pounds), halved, seeds and membranes scraped away, then cut into 1-inch chunks
- 3tablespoons sunflower oil
- Coarse sea salt
- 1small yellow onion, halved and thinly sliced
- 1tablespoon New Mexico Hatch chile powder or any mild smoked red chile powder
- 2teaspoons chopped fresh sage
- Smoked sea salt
- ½cup chopped dark greens, such as dandelion greens, kale or spinach
Nutritional analysis per serving (4 servings)
252 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 2 grams sugars; 7 grams protein; 522 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the hominy and tepary beans in separate medium bowls. Add enough water to each to cover the beans by 4 inches, and soak overnight at room temperature.
- Step 2
About 3 hours before serving, drain the hominy and the beans and place them in separate 3- to 4-quart pots. Add enough cool water to cover the hominy and tepary beans by 4 inches. Set each over high heat, bring to a boil, then lower the heat and simmer gently, stirring occasionally and skimming any foam that rises to the surface, until tender, about 1½ to 2 hours. Reserve ⅔ cup of the cooking liquid from each type of beans (for 1⅓ cups liquid). Drain the hominy and the beans and set aside.
- Step 3
Meanwhile, prepare the squash: Heat the oven to 425 degrees. On a parchment-lined rimmed baking sheet, toss the squash with 1 tablespoon oil and a pinch of coarse sea salt. Arrange the squash in an even layer and roast until golden and very tender, stirring halfway through, 35 to 45 minutes.
- Step 4
In a large skillet, heat the remaining 2 tablespoons oil over medium-high. Add the onion, chile powder, sage and a generous pinch of smoked salt and cook, stirring occasionally, until the onions are tender, 5 to 8 minutes. Add the reserved 1⅓ cups cooking liquid and bring to a simmer.
- Step 5
Add the cooked hominy and beans to the skillet, then stir in the roasted squash and greens. Season to taste with coarse sea salt and serve.
Private Notes
Comments
Most hominy that is easily available is already cooked and canned. Can this be a substitute, or is there a source for obtaining the dried?
Through The Sioux Chef's website there are several links to Indigenous partners: https://sioux-chef.com/community/ http://store.ramonafarms.com
Our grocery stores have the dried hominy near dried whole chilies and other “Mexican” identified ingredients. Rancho Gordo (among others) sell it on line.
I’ve made this three times and it was wildly popular each time. I used dried hominy and prepped it in an instant pot: canned beans: and peeled the acorn squash. I read a few comments saying it was a bit bland so here’s how I added some extra flavor: - to the onion base I added finely chopped dried mushroom and toasted walnuts. Less than a teaspoon of each. Just to add some depth. - little bit of vegetable stock - couple of small spoons of just the sauce from canned chipotle in adobo sauce — replacing the chili powder and smoked salt. - added a tiny bit of smoked paprika along with salt while roasting the squash - tried a mix of baby spinach, baby kale, baby chard but didn’t like it. Regular kale was way better. I used at least double the recipe and it was just fine. - fresh thyme and marjoram in addition to the sage
If you have the misadventure of leftover roasted squash being in a glass container slippery with condensation and making its way to your kitchen floor before it meets the pot…. You can add a few ounces of fire roasted diced tomatoes and a touch of maple syrup and you will end up with something fairly tasty and still driven by American indigenous ingredients! Season to taste but don’t be too conservative — the smoked salt is really spectacular in this dish!
This is such a wonderful and versatile recipe. Any kind of winter squash (making tonight's with Honey Nut, which is delightful and easier to cut than acorn). In a pinch for time, so using canned beans and hominy -- not as fabulous, but pretty danged good. Leftover wild rice (yes -- I am in Minnesota) adds some interest and additional texture. This is so good it is in my regular rotation. Perfect with roasted salmon, bison, or as a vegan dish.