The second type of seed I plan to plant is also the second of the Three Sisters. While corn pulls nutrients from the soil to grow tall and sweet, beans will replenish it throughout the season by supporting nitrogen-fixing bacteria at their roots. And of course, they’ll make for a delicious source of fiber, protein, and vitamins come harvest. In the words of Sean Sherman, also known as the Sioux Chef:
Dried beans are the backbone of Native cuisine. High in protein, they add body and substance to soups, stews, and salads. When pureed, they become a soft dough for fritters, burgers, and croquettes. (The Sioux Chef’s Indigenous Kitchen p 40)