Three Sisters Heirloom Bean Sauté


Yield: About 20 cups


  1. Add beans to 5 qts. water, cover and bring to a boil. Remove from heat and let soak for one hour covered.
  2. Drain and add 5 qts. fresh water or stock. Bring back to a boil, cover and simmer for 20 to 25 minutes until done. Drain liquid and reserve.
  3. Sauté onion in olive oil until translucent, add sausage and continue to cook until almost cooked through.
  4. Add squash and cook until just tender. Stir in corn, beans and stock. Season to taste and serve.