Wagmíza na Omníča na Wagmú Patȟáŋpi (Three Sisters Mash)
From "The Sioux Chef’s Indigenous Kitchen" by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017) Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press. www.upress.umn.edu
1 to 2 tablespoons sunflower oil
1 wild onion or large shallot, chopped
1 small summer squash or zucchini, cut into 1-inch pieces
1 cup Cedar-Braised Beans (see recipe)
1 cup sweet corn kernels
½ cup hominy (see note)
2 tablespoons maple syrup
2 teaspoons chopped sage
1 tablespoon chopped mint
Generous pinch smoked salt
Film a large skillet with the oil and set over medium heat. Cook the onion or shallot until tender, about 3 to 5 minutes. Add the squash and continue cooking until tender, stirring often, about 5 minutes. Stir in the beans, corn, and hominy and cook until the corn is bright and tender, about 5 minutes. Then stir in the maple syrup, sage, and mint. Season with the smoked salt. Serve warm or at room temperature.
Note: To prepare hominy or dried corn, soak in water to cover overnight. Drain and turn into a pot and cover with water by 2 inches. Set over medium-high heat, bring to a boil, reduce the heat, and simmer until the kernels are tender, 10 to 25 minutes. Drain.
Ȟaŋté Apé úŋ Omníča Lolóbyapi (Cedar-Braised Beans)
1 cup dried beans
3 cups cold water
1 5 to 6-inch branch cedar
Salt and freshly ground juniper to taste
Put the beans in a large pot or bowl, and cover with water by 3 inches. Allow to soak for at least six hours or overnight. Drain the beans and transfer to a medium saucepan or soup pot.
Add 3 cups of cold water to the pot and lay the cedar branch over the beans. Set the pot over high heat; bring to a boil. Cover and simmer until the beans are very soft. Begin tasting after about 25 minutes of simmering. Remove and discard the cedar. Drain and reserve the cooking liquid for soups and stews. Serve the beans or store in a covered container in the refrigerator for several days or freeze.