Three Sisters Stew

1 cup pinto beans
1 onion, chopped into ½ pieces
1 small winter squash, peeled and chopped into 1 inch pieces
2-3 ears corn, cut off the cob
1-2 Tbsp white miso, dissolved in 1 cup of warm water.
Fresh Italian parsley, or cilantro and chopped green onions for garnish.

Soak beans overnight or for 4-6 hours.

Drain water and rinse and add 3-4 cups water and bring to boil and simmer one hour or until beans are soft. If you get a foam, skim it off. Put squash on top of beans (make sure there is about 2 inches of liquid over beans, if not add a little more water) and cook until tender 10-15 minutes. Then stir in corn and miso. Adjust seasoning by adding a touch of sea salt if necessary. This should be nice and thick.

Serve with tortillas, corn bread or other great grain.

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