Because they were generally planted and harvested together and subsequently combined in meals, beans, corn, and squash are known fondly as the three sisters of agriculture to Native Americans of the southwestern United States. Together here they make a healthy, hearty stew.

　　

Ingredients

serves 4

　　2 cups dried pinto, anasazi, or red beans, thoroughly rinsed

　　6 cups chicken stock (page 91) or water

　　1 cup tomato or marinara sauce

　　1 tablespoon olive or corn oil

　　1 yellow onion, coarsely chopped

　　1 tablespoon canned chile in adobo sauce, with sauce

　　1 poblano chile, stemmed, seeded, and coarsely chopped

　　2 cloves garlic, chopped

　　1/2 pound chorizo sausage, sliced in rounds

　　1 tablespoon cumin seeds, crushed

　　1 tablespoon coriander seeds, crushed

　　1 tablespoon chili powder

　　3 ears corn, cut into 2-inch lengths

　　2 zucchini squash, cut in rounds

　　1/2 cup beer

　　Salt

　　1/2 cup coarsely chopped cilantro, for garnish

　　1/2 cup sour cream, for garnish

　　

Step 1

Combine the beans, water, and tomato sauce in the slow cooker.

　　

Step 2

Place a large sauté pan over medium-high heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Transfer to the slow cooker and add the adobo chile and sauce, poblano chile, and garlic. Cover and cook on low for 6 to 8 hours, until the beans are very tender.

　　

Step 3

Place a sauté pan over medium-high heat and add the chorizo. Cook for 10 to 15 minutes, until browned. Transfer to paper towels to drain.

　　

Step 4

Add the chorizo, cumin, coriander, chili powder, corn, zucchini, and beer to the cooker and continue cooking for 1 hour, until the zucchini is tender and the corn is cooked. Season to taste with salt.

　　

Step 5

Serve hot, garnished with the cilantro and sour cream.

　　Cooks' Note

　　Suggested Beverage: “Fire and ice” is often used to refer to the pairing of spicy foods with a cooling, white wine. This concept might work well here. Try a cold, un-oaked Chardonnay or Chenin Blanc.

　　The Gourmet Slow Cooker: Volume II