Ingredients with Measurements:
- 1 cup of dried corn kernels
- 1 cup of dried beans
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 4 cups of water
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of dried thyme
- 1 teaspoon of dried sage
- 1 teaspoon of dried savory
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1 cup of diced turnips
- 1 cup of diced parsnips
- 1 cup of diced celery
- 1 cup of diced tomatoes
- 1 cup of diced squash
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Rinse the dried corn kernels and beans in cold water and soak them overnight in a large pot.
2. Drain the water and add fresh water to the pot. Bring to a boil and simmer for 1 hour.
3. In a separate pan, sauté the onion and garlic in vegetable oil until translucent.
4. Add the sautéed onion and garlic to the pot of corn and beans.
5. Add the salt, black pepper, thyme, sage, and savory to the pot.
6. Add the diced potatoes, carrots, turnips, parsnips, and celery to the pot.
7. Simmer for 30 minutes or until the vegetables are tender.
8. Add the diced tomatoes and squash to the pot and simmer for an additional 10 minutes.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 40 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 10g
Substitutions for ingredients:
- You can use canned corn and beans instead of dried.
- You can use any combination of vegetables that you prefer.
Variations:
- You can add meat or poultry to the stew for a heartier meal.
- You can add hot sauce or chili powder for a spicier flavor.
Tips and Tricks:
- Soaking the corn and beans overnight will help them cook faster.
- You can add more water if the stew is too thick.
- You can add more salt and pepper to taste.
Storage Instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the stew in a pot on the stove over low heat until heated through.
Presentation Ideas:
- Serve the stew in a large bowl with a spoon.
Garnishes:
- Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread or cornbread.
Suggested Side Dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting Advice:
- If the stew is too thick, add more water.
- If the vegetables are not cooked through, simmer for a few more minutes.
Food Safety Advice:
- Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Sagamite stew is a traditional Native American dish made with corn and beans.
Flavor Profiles:
- The stew has a savory and earthy flavor with a hint of sweetness from the vegetables.
Serving Suggestions:
- Serve the stew as a main dish for lunch or dinner.
Related Categories
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Region: Native American