A few days ago I discovered some very beautiful beans at our local coop – Orca Beans. They are black and white like Orcas and shine like little jumping fish when rinsed 🙂 Very cute, and full of imagination starters for kids!
Enter another discovery from the grocery store – orangetti squash – and we got ourselves a great variation of three sisters cooking. This one is on the sweeter side, as maple syrup and tarragon lend just the right flavor to the orca beans.
For your kiddo, scooping out seeds is a safe and super-fun activity, not just for Halloween! The seeds were flying around our kitchen and we had fun finding them in Ilian’s preschool backpack the next morning.
And sprinkling herbs into the squash halves is just as good: Ilian is learning to distinguish between rosemary and thyme, and wants to do the seasoning all by himself.
Happy cooking everyone!
Three Sisters with Orca Beans
- 1 orangetti squash
- 1.5 cups orca beans, soaked overnight
- 3 corn cobs
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp maple syrup
- 1/2 tsp dried tarragon
- Cut the orangetti squash in half lengthwise and scoop out seeds. Sprinkle insides with thyme and rosemary. Place cut side down on a cookie sheet lined with parchment paper and bake at 350F for 45 minutes, or until flesh is soft all the way through.
- Let cool until comfortable to handle. Scoop out flesh with a fork in the direction of the “spaghetti” fibers.
- While the squash is roasting, place orca beans with their soaking liquid in a pan. Add maple syrup and tarragon. Cook over medium-low heat for about 20 minutes, stirring occasionally, until beans are soft.
- While beans are cooking, heat up enough water to cover the corn cobs to a boil. Place cobs in boiling water, cook for 7 minutes. Remove, let cool until comfortable to handle. Cut corn kernels off cobs.
- Plate the corn kernels first. Add a layer of beans and top with squash. Feast!