If you don’t know what to bring to your next potluck or party, then you should try out this Thre  Sisters Casserole recipe. It is a delicious, vegetarian-friendly, gluten-free dish that combines the perfect blend of spices, fresh vegetables and protein. This dish is perfect for vegetarians that want something filling and flavorful.

To start, mix the great northern beans with the ground quinoa, corn masa, basil, olive oil, salt and pepper. These ingredients come together to add a lot of flavors to the beans in the recipe. If you're short on time, you can always substitute canned beans, making this recipe easier and more convenient.

Next, sauté the vegetables in a pot or pan. Add seasonings like thyme, cumin and chili powder while you slow-cook the vegetables to perfection, allowing the flavors to meld together.

If you're looking to add a little heat to the dish, you can include some diced jalapeño or serrano peppers in the vegetable mix.

The Three Sisters  Casserole is perfect hearty and delicious dish for any occasion, from a casual family dinner to a potluck with friends. It's also a great dish to make ahead of time, as it can be stored in the refrigerator for several days and reheated in the oven for a quick and easy meal.

Prep Time:  10 minutes (plus overnight to soak beans)   |    Cook Time: 10 hours   |    Total Time:  10 hours, 10 minutes (plus overnight to soak beans)   |    Servings: 4

Ingredients:

• 2 cups  Dakota’s Pride  Great Northern Beans
• 5 cups water
• 1 cup  Simply Nature  Organic Quinoa, ground  
• 1 cup  Pueblo Lindo  Instant Corn Masa Mix
• 2 tablespoons chopped fresh basil
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• 1 teaspoon  Stonemill  Iodized Salt, divided, plus additional to taste
• 1 teaspoon  Stonemill  Black Pepper, divided, plus additional to taste
• 5 cups  Simply Nature  Organic Vegetable Broth, divided
• 1 onion, diced
• 3 carrots, diced
• 5 cloves garlic, minced
• 1 bell pepper, diced (optional)
• 3 Roma tomatoes, diced
• 16 ounces  Season’s Choice  Frozen Sweet Corn
• 1 medium butternut squash, peeled, seeded and diced
• 2 tablespoons chopped fresh thyme
• 2 teaspoons  Stonemill  Ground Cumin
• 1 tablespoon  Stonemill  Chili Powder

Directions:  

1. In a large bowl, combine beans and water, soak 3 hours or overnight. Drain beans, reserve.
2. In a medium bowl, whisk together ground quinoa, corn masa, basil, olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and 3 cups vegetable broth.
3. Combine remaining ingredients in slow cooker; mix thoroughly. Top with quinoa mixture. Cook on high for 5 hours or low for 10 hours. Season to taste with salt and pepper.

Tip: To cut down prep time, use canned Great Northern Beans instead of dry. Drain and rinse the beans before adding to the slow cooker. No soaking required!

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Recipe Courtesy of ALDI Test Kitchen