Instructions: Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and saute over medium heat until it is translucent. Add the red bell pepper and continue to saute until the onion is golden.

Add all the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered, for 15 to 20 minutes.

Season to taste with salt, then stir in the cilantro. Serve at once in shallow bowls over hot cooked rice.

This recipe yields 8 servings.

Description: "This satisfying stew contains the ingredients known as the "three sisters" - squash, corn and beans - equally revered by the Native Americans of North America."

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