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Paprika-Pinto Bean Soup with Collard Greens
This recipe was loosely inspired by Portuguese feijoada, a rustic stew of beans, cabbage, sausage and multiple cuts of pork. Tomato paste is browned early in the cooking process to bring depth and umami to this hearty dish. For the meat, we opted for chorizo, a flavor-packed sausage that boasts a robust, smoky taste. Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Canned beans streamline prep. Collards simmer low and slow for about half an hour, becoming meltingly tender.
6 to 8
Servings
50 minutes
Ingredients
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2
tablespoons extra-virgin olive oil, plus more to serve
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2
medium yellow onions, finely chopped
Directions
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01In a large Dutch oven over medium, heat 2 tablespoons oil until shimmering. Add the onions and ½ teaspoon salt; cook, stirring occasionally, until lightly browned, about 10 minutes. Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes.
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