6 Servings

Colache is essentially an Aztec stir-fry. It does use the three sisters (squash, beans and corn), especially that prolific sister, Zucchini, which  we generally wish to use up. If you take this to the potluck in a large, hollowed-out squash, you will not need to worry about leaving your bowl there.  The recipe can also be concocted in mid-winter from things you have canned or frozen, but, of course, it holds no candle to the fresh version.

3 tablespoons of oil (or lard, to make the taste more authentic)

Chopped onion to taste

Garlic to taste

About 1 pound zucchini, sliced

About 1 cup scarlet runner beans (fresh) or similar shell beans and/or snap beans, cut up

2 red, yellow or green peppers, hot or mild

Proceed as for stir fry:  Heat the oil in a wok or large skillet and add the vegetables. Stir to brown, adding a bit of water to prevent scorching.

Cover and cook until tender, about 15 minutes.

2 or 3 large fresh tomatoes, skinned and chopped, (seeded, if you are highly motivated)

8 ears of fresh corn, kernels scraped from the cobs

1 tablespoon chopped fresh oregano

¼ cup chopped fresh cilantro

Salt to taste

Optional: ground coriander or cumin seed for additional flavor

Add the corn and tomatoes and cook 5 to 10 minutes more. Season to taste.

Carol Moné