Three Sisters Bean Patties With Raspberry Aioli

Recipe from Ethan Tyo

Adapted by Kevin Noble Maillard

Three Sisters Bean Patties With Raspberry Aioli
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
2 hours
Rating
4(314)
Notes
Read community notes

The Three Sisters — corn, beans and squash — are foundational foods of the Haudenosaunee people. This recipe is an Indigenous-inspired twist on falafel that brings together the sweetness of squash with savory red beans and cornmeal. Combined with an easy raspberry aioli, these nutritious patties can be eaten alone, tossed in salads or tucked into sandwiches. —Kevin Noble Maillard

Featured in: On Remote Farms and in City Gardens, a Native American Movement Grows

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Ingredients

Yield:4 to 6 servings

    For the Patties

    • 1small butternut squash (about 1½ pounds)
    • Olive oil, for brushing squash
    • Fine sea salt and freshly ground black pepper
    • 1½cups/275 grams medium-grind white (or yellow) cornmeal, plus more if needed
    • 1teaspoon baking powder
    • 2(15-ounce) cans red kidney beans (or other red beans), drained (about 3 cups)
    • ½sweet onion, minced (about ¾ cup)
    • ¼cup sunflower butter
    • 2garlic cloves, minced
    • 1teaspoon dried sage

    For the Raspberry-sage Aioli

    • 6ounces fresh raspberries, finely chopped (scant ⅔ cup)
    • 1cup mayonnaise
    • 1tablespoon maple syrup
    • 1tablespoon finely chopped fresh sage
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

937 calories; 44 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 20 grams polyunsaturated fat; 113 grams carbohydrates; 21 grams dietary fiber; 9 grams sugars; 26 grams protein; 837 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Start the patties: Heat oven to 350 degrees. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut squash with oil, season generously with salt and pepper, and place flat side down on a parchment-lined baking sheet. Roast until the skin is sunken and a fork passes through easily, 30 to 40 minutes.

  2. Step 2

    While the squash cools, add the cornmeal, baking powder, 1 teaspoon salt and ½ teaspoon pepper to a large bowl; whisk to combine. Scrape and remove ¾ cup squash from its skin with a fork and add to bowl (the remaining squash will keep, refrigerated, for 3 to 4 days). Add the beans, onion, sunflower butter, garlic and dried sage. Stir to combine, then transfer the mixture to a food processor and pulse until uniform. (Though a food processor yields better results, you could also simply mash the ingredients with a masher or your hands until well incorporated.) The mixture should be thick and pliable; if not, add more cornmeal, 1 tablespoon at a time, and mix thoroughly. Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer.

  3. Step 3

    While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties.

  4. Step 4

    Finish the patties: Remove the cornmeal mixture from the fridge. Line a large baking sheet with parchment paper. Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time, begin to shape small 1½- to 2-inch balls, adding them to the prepared baking sheet and pushing each to flatten slightly. Continue until all the dough is used; you should have about 24 patties. Bake on the prepared baking sheet for 20 to 30 minutes, until golden brown and crisp. Allow to cool for 10 minutes before serving with aioli.

Ratings

4 out of 5
314 user ratings
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Private Notes

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Cooking Notes

Evie

Regarding the squash: The 3 Sisters concept that I learned was to plant beans, corn and squash together. The squash was pumpkin when I learned about it. Corn grows tall and the beans use the corn stalks to climb up. The squash covers the ground and helps keep out weeds and keeps the soil from drying out too much. And the three foods eaten together provide complete protein.

Trudy

I didn't know what sunflower butter was, but Google told me peanut butter could be substituted.

nja

Raspberry aioli? Aioli has garlic in it. This is sweet mayonnaise, which raises its own issues.

rutabaga2

What is sunflower butter?

Mary F.

I don't understand the instructions: "Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time......" Does that mean I am making each pattie with approximately 2 TBSP of the mixture? Thank you!

Pau

Aioli without garlic is mayo

Chantal

I think most nut butters would work well, as well as tahini (basically sesame butter). I would make go with one that does not have a very strong flavor, so maybe go for cashew butter instead of peanut butter? Sunflower butter is just like a nut butter but made from sunflower seeds. It can also be made at home fairly easily and recipes are found on the internet.

DLTB

I’m with Mary F - Does this mean 2 tablespoons? Or are we supposed to make two mixes - one of the beans & squash, which is then coated in a separate cornmeal mix? That’s what the photo looks like.

CL

Sunflower butter is alternative to peanut butter. It is made from grinding roasted sunflower seed hulls. Sub almond butter, cashew butter, peanut butter if you want. For ppl allergic or sensitive to tree nuts& peanuts, sunflower seed butter is a life-changer!

asg NJ

With respect to the questions about 2 Tbs, I interpreted that to mean that one scoops up nearly 2Tbs of with a single spoon--so that the spoon is heaped up. Helpful?

Evie

I think I will use something besides mayo for the aioli. Suggestions? Greek yogurt?

Barbara

Thanks to Maillard for mentioning this productive gild of three well-matched plants. If anyone is interested, there is a fourth sister in the Southwest: cleome or bee plant. The late Toby Hemenway, author of Gaia's Garden, a permaculture treasure, describes cleome's role in providing pollinator habitat: https://tobyhemenway.com/resources/the-three-sisters-or-is-it-four/

François

You cannot possibly call it an aioli without garlic; the name itself means garlic and oil.

Rebecca Cherry

Before I make something, I like to read its reviews as a way of getting a sense of general appeal. I can't help but notice how all these reviews are questions, substitutions, and clarifications rather than comments on taste, preparation, or cooking process. To me that suggests this recipe has little appeal, as written. To those who have ventured to try this recipe as written, please share your thoughts.

Frank

Sunflower butter should be found near the peanut butter in grocery stores. So you could substitute peanut butter if you like. Or almond butter or cashew butter or.....

Karen NBvW

Sunflower Butter is ground up sunflower seeds and a marvelous sub for Peanut for anyone allergic to peanuts and or when the strong taste of Peanut Butter is no wanted. Avaliable alongside the PB @ any well stocked store. A staple @ ANY health food store! Since the protein content along w'the fat is very similar it can be used interchangeably w'PB!

nikki

I was skeptical that this dry mixture would form patties but it did - even using a tiny cheap nutribullet style blender (a lot of work) and hand mashing the mixture to finish combining. Rather than bake, I panfried them. Substituted half the red kidney beans for black beans. Used sriracha sour cream instead of the aioli. Tastes pretty good!

Margaret

Re: aioli. Substitute mango chutney or tomato jam to bypass the mayo objection.

avalon

wow this was so delicious! I used vegan mayo, but could easily use yogurt too! mayo, aioli, potato, potahto. it is all amazing!

Amy K.

I subbed almond butter for the sunflower; used frozen blueberries instead of fresh raspberries. Served us 6 each, with the blueberry aioli, and a side of asparagus. Btw, I HAD to use the food processor, no way I could’ve hand-mixed it well enough, especially because I store the almond butter in the fridge. Delicious! Hope to make it again, for our vegan daughter.

Angelika

This was disappointingly weird and bland. I tasted some of the baked squash and i wish i just ate that. This recipe needs more sage, maybe some heat... The "aioli" tasted just weird.

bossyfemme

Just threw in half honeynut squash without peeling. Also threw in roasted sunflower seeds without processing into butter.

bossyfemme

Added honey nut squash without peeling. Added roasted sunflower seeds into butter. Added frozen roasted corn.

aing

This was fairly good. My only substitutions were rosemary for sage (didn’t have any sage on hand) and mixed nut butter for sunflower seed butter. My 8yo really liked it. I think it is ok- it does feel nutritious but not highly flavored. I like the “use it like falafel” suggestions- will prob use my leftovers accordingly.

KCH

I made these and they were … ok. I oiled the parchment so they would brown and crisp and used wet hands to shape the patties. Did not do the raspberry sauce but tried a truffle mayo and a mustard instead. I would make them again and use them in a falafel sandwich so there are more flavors and textures. Or maybe on a salad.

Stephanie

Is medium grid cornmeal the same as polenta?

Kathleen Fox

I made this recipee and contributed it to a wings and bar food party. Everyone liked it. Especially the small round patties that look attractive next to the wings and can be eaten as a vegetarian substitute . But no one liked the rasperry-sage ailolli accompaniment. On the table there were dishes of salsas chutney, watermelon pickle preferred by the party to the rasperry sage ailoli.

Carol R.

So we thought this was a very strange dish, and would definitely not make it again.

Carol

I used an open ended ice cream scoop, it came to just about two tablespoons worth. Flattened the patty when placed on baking pan. True to measure, it made 24 patties. I also suggest making the aioli ahead of time. It had a smoother taste after sitting in the refrigerator for a few hours. FWIW, I may try a 1/2 - 1/2 aioli mix next time. Raspberries really added pretty color.

Jim

Pretty easy and feels quite nutritious, but lacking in flavour. I'd probably add some more herbs/spices next time. The corn flavour is a bit dominating. The only changes I made were to use sweet potato because I didn't have butternut, and cooked it in a pot because I didn't want to run the oven & use energy for longer than necessary.

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Credits

Adapted from Ethan Tyo

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