I learned about the “Three Sisters” - corn, squash, and beans - on my trip to Oaxaca earlier this year. These three crops were the basis of pre-Hispanic Mexican agriculture. They work together as they grow, providing nutrients, shelter, and protection to each other. More important, they are a balanced diet when they are eaten together.
Of course, my thought was: “Squash, corn, beans…that sounds like my CSA box in August. I can use up zucchini in a Mexican meal?”
Technically, Mexican squash are not the same thing as zucchini. But they are a close relative. Hey, any excuse to use up zucchini in August.
Now, you might think, “A stew? In summer? I’ll save the hearty eating for the winter.” OK. OK. Wait. You can make this recipe in the middle of winter, with frozen corn, canned tomatoes, out of season green beans, and zucchini flown in from the southern hemisphere. And it will be good. But, trust me - you want to try this stew at the height of summer, with sweet corn, ripe tomatoes, and fresh zucchini. This is not a heavy, hearty stew. This is a bright, sweet stew, that shows off summer’s bounty.
And, thanks to the pressure cooker, it’s quick and doesn’t heat up the kitchen. If you don’t have a pressure cooker, that’s OK, a traditional version of the recipe is in the notes.