Pintos, Smoky Sausage and Chard Stew Spiced with A Habanero Pepper
Prep time
Cook time
Total time
A fusion bean stew that is hearty, filling, a tad spicy and very satisfying to the last spoonful.
Recipe type: stew, main dish, winter, spicy
Cuisine: Fusion, International, Mexican
Serves: 2-3
  • 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
  1. 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.
Recipe by Spicie Foodie ™ at