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.
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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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.
