The “three sisters” are the foundational ingredients of Indigenous American agriculture: corn, beans, and squash. And they make for a powerfully healthy and delicious combination. So we combined their flavors and nutritional benefits in a classic American dish: pot pie.
FOR THE CRUST
4 ounces coconut oil, frozen and cut into cubes
1 cup whole wheat pastry flour
1/2 cup fine semolina flour
1 pinch salt
1/4 cup ice water
FOR THE FILLING
2 tablespoons avocado oil
1/2 onion, diced
1 red bell pepper, diced
1 ancho chile, seeded and chopped
2 guajillo chiles, seeded and chopped
2 garlic cloves, chopped
1 tablespoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chipotle powder
1 1/2 cups corn kernels (about 2 ears)
1 1/2 cups cooked pinto beans
1/2 winter squash, peeled, seeded, and cut into roughly 1-inch cubes
4 ounces spinach
1 1/2 teaspoons salt
2 cups vegetable stock
Juice of 1 lime
To make the crust, put the coconut oil chunks, all the flour, and the salt in a food processor and pulse until the oil is broken up, with the largest pieces no bigger than a pea.
Add the water and pulse again until the dough starts to come together. Don’t overwork it, or it will get tough. Turn the dough out onto your work surface, gather it into a ball, and wrap it tightly. Rest in the fridge for at least an hour or up to overnight.
Preheat your oven to 375°F.
To make the filling, in a cast-iron pan or shallow heatproof casserole, heat the oil over medium-high heat until it shimmers. Add the onion and bell pepper and sauté until they begin to soften, about 5 minutes. Add the chiles, garlic, oregano, and spices, stir well, and cook for 2 more minutes.
Add the corn, beans, squash, and spinach. Stir well, then add the salt, stock, and lime juice. Stir to combine, bring to a simmer, and then turn off the heat.
To assemble the pot pie, roll the crust out into a sheet large enough to cover the pan. Drape the crust over the pan, trimming the edges, and use a fork to poke holes in the top so steam can escape.
Bake for 45 minutes, then rest for 5 to 10 minutes before serving.
