Three Sisters Stew

• 1 (6 lb.) hubbard squash, cooked whole
• 1 Tbsp. cooking oil
• 1 large onion, chopped
• 1 large green pepper, chopped
• 2 cloves garlic, mixed
• 1 (28 oz.) can whole tomatoes
• 1/2 c. water
• 1/4 c. yellow cornmeal
• 1 can green beans, cut
• 2 cans kidney beans
• 1 small can tomato paste
• 4 ears corn-on-the-cob, shucked and cut into 2-inch pieces
• 1 corned beef brisket, cooked
• salt and pepper
• 1 tsp. thyme
• 2 tsp. chili powder
• 1 tsp. cumin

1. Cook corned beef per package directions.
2. Drain and cool. Remove all fat and slice into chunks.
3. Set aside.
4. In large kettle, cook onion, green pepper and garlic in oil until tender.
5. Add water, whole canned tomatoes with liquid from the can and the cornmeal.
6. Stir well.
7. Reduce heat to simmer.
8. Add green beans, kidney beans, tomato paste, corned beef, salt, pepper and other spices.
9. Let simmer 1/2 hour to 2 hours (just needs to be heated, but extra time blends the flavors).
10. Add corn-on-the-cob.
11. Simmer another 30 minutes.

hubbard squash, cooking oil, onion, green pepper, garlic, tomatoes, water, yellow cornmeal, green beans, kidney beans, tomato paste, corn, beef brisket, salt, thyme, chili powder, cumin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766398 (may not work)