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Three Sisters Ragout

  • 1 min read


  • 1 lucky iron fish
  • 2 cups Vegetable stock
  • 4 cups diced preserved tomatoes
  • 2 tbsp vegetable oil
  • 1/2 medium sized spanish onion, diced
  • 3 cloves garlic, peeled and finely diced
  • 1lb dried white beans, soaked in water for 4 hours
  • 1lb dried white hominy corn
  • 1lb butternut squash, peeled seeds removed and diced
  • .25 tsp crushed red chili flakes
  • .75 tbsp ground cumin
  • .5 tbsp black pepper
  • 1 tbsp kosher salt
  • .5 bunch flat leaf Italian parsley. Washed, stems removed and chopped


Put vegetable stock, tomatoes and Lucky Iron Fish in a pot. Bring to a boil for 10 mins, then remove fish.

In a separate pot sweat off the onions and garlic in the oil until translucent, about 5-7 mins over medium heat. Add in the cumin, chili, salt and pepper and continue to cook for 2 mins.

Add in the stock, beans and hominy and simmer until the bean and hominy are almost cooked. Add in the butternut squash and cook for 15-20 minutes until the squash, corn beans are all tender.

Remove from heat and add in parsley.

Yields roughly 8 (8oz) portions

Recipe provided by: Miijidaa Café + Bistro