Green Chile Sausage & Pinto Bean Stew

Customize this dish with your favorite seasonal vegetables, cooked slow and easy. It’s the perfect starting point for feeding a large family during a busy time of year.

A New Mexico twist on a classic Irish comfort dish, perfect for the holidays.

While seeking inspiration for a hearty winter dish, I recently came across an unfamiliar recipe on YouTube that seemed perfectly suited to the cooler weather of the holiday season. Irish Coddle is a sausage and potato stew, traditionally made from whatever ingredients happen to be on-hand. It seemed like just the thing to make for my family on a chilly winter day, but I wanted to give it a bit of a local twist, using local ingredients to dial in a more New Mexico flavor.

With a little experimentation and creativity, I ended up with a dish ideal for those hectic holiday weeks when you crave something hearty and comforting without the hassle of standing over the stove all day. The slow cooker effortlessly handles most of the work, allowing the flavors to develop and harmonize beautifully so you can engage in other activities like wrapping gifts, binge-watching your favorite show, or simply relaxing.

One of the recipe’s greatest strengths lies in its versatility—feel free to substitute local, seasonal vegetables such as carrots, parsnips, or even a winter squash to make it truly your own. If you’re fortunate enough to have a nearby farmers’ market still open, this is an excellent opportunity to showcase the fresh, local flavors.

Ingredients:

• 1 large green chile beef sausage (I used a large 2.5 lb. Sausage)
• 64 oz. beef stock
• 3 to 4 cups dried pinto beans, rinsed and sorted
• 1/2 cup diced tomato
• 1/2 cup diced green chile
• 2–3 bay leaves
• 3–4 large potatoes, cubed (use what’s fresh and local)
• 2 medium onions, quartered
• Assorted peppers, sliced (sweet peppers, jalapeños, or your favorite mix)

Adjust the ingredients according to family size. The above can easily serve 6-8 people.

Instructions:

1. Start the Beans
   • Add the dried pinto beans, diced tomatoes, green chile, and bay leaves to your slow cooker. Pour in half of the beef stock, enough to cover the beans. Cook on low for 6–8 hours or until the beans are tender.
2. Grill the Sausage (optional)
   • Preheat your grill to medium-high heat (about 400°F). Grill the sausage for 5–6 minutes per side, until nicely browned with grill marks. Remove from the grill, slice into individual portions, and add to the slow cooker. Optionally, you can add the sausage along with the beans in the first step and slow cook all day.
3. Roast the Veggies
   • Preheat your oven to 425°F. Arrange the onions and assorted peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20–25 minutes, until slightly caramelized and tender.
   4. Add the Potatoes
   • In the last hour of cooking, add the cubed potatoes to the slow cooker, stirring gently to ensure even cooking. If the mixture looks dry, add more beef stock as needed. If you prefer crispier potatoes, consider roasting them in the oven alongside your seasonal vegetables.
   5. Serve Family-Style
   • Just before serving, layer the roasted onions and peppers on top of the slow-cooked beans, sausage, and potatoes. Transfer to a large serving dish and serve for a cozy, family-style meal.

When it’s time to serve, bring the dish to the table family-style, inviting everyone to indulge. Pair it with warm cornbread or soft tortillas to soak up every last drop of the delectable broth. This meal has a comforting and inviting quality that brings people together around the table—a true holiday favorite with a unique New Mexican twist.

Recipe and photos by Scott Knauer