Chilly or cold weather to me means a hearty warm bowl of stew is in order. We’ve had a few chilly days here. Let me clarify, when I say “chilly” I mean temperatures in the low 20°C and upper teens Centigrade; in Fahrenheit that would be a range from mid 70s to 60s. My, my, how spoiled I’ve become. Regardless, the chill in the air (or in my imagination) was making me crave a warming meal. And that’s exactly what I set out to cook.
This bean stew has everything you need in it: lots of protein, energy, a green leafy vegetable and a hot pepper too! It is a scientific fact that protein not only helps keep you feeling fuller longer, but also warms you up as your body is breaking it, the protein, down. We all know how wonderful green leaf vegetables are for us, and swiss chard is no exception. It is actually one of the most nutritious foods you can eat. Hot peppers are believed to raise our metabolism and therefore help keep our bodies warm. I don’t know if this is an actual fact but I do know that my body sure warms up when I’m eating spicy food.
- 1 cup of dried pinto beans
- 3 large smokey sausages
- 6 chard leave, thinly sliced
- 1 medium carrot, peeled & sliced
- half a small onion, roughly sliced
- 1 green habanero, stem removed but left whole or for milder stew remove the seeds and/or add a smaller piece
- 3 cloves of garlic, minced
- 3 to 5 cups of chicken broth, low-sodium and no msg
- 1.5 tsp fine sea salt, adjust to taste
- 1-2 tbsp olive oil
- Heat the oil and once warm sauté onions and carrots, until onions are soft and translucent. Add the habanero and minced garlic and sauté for about 3 minutes, then add the sausage and cook for about 5 minutes until it begins to brown. Pour in the beans, broth, chard and sea salt and mix until well combined. Cover, reduce heat to low and allow to simmer until the beans have cooked through. If needed you can add more broth or water, I added a total of 4 cups to get the beans cooked through. It is also up to you how “soupy” you would like to serve the dish, and can add more or less broth or water. Before serving taste and adjust salt if necessary. Allow to cool slightly before serving. If you’d like, slice each sausage before serving on top of the stew. Serve with crusty bread or corn tortillas and white onion slices. Avocado is also a great topping for this stew.
As you can see from the photos, I served corn tortillas alongside our stew. These days corn tortillas are a part of virtually all of our meals. I’m not complaining.
So how did it taste? It perfectly satisfied my craving and need for a warming meal. The habanero complimented the smokiness of the sausage wonderfully. I loved that it, or it’s spiciness, didn’t overpower any of the other flavours — it was just spicy enough.
Have a great weekend and stay warm!
Admissions to this month’s YBR are now open. Link up you recipe here.