This dish, inspired by the traditional Portuguese stew feijoada, offers a lighter yet flavorful alternative by utilizing chorizo and collard greens.
Stews often rely heavily on meat, but vegetables and legumes can also play a starring role. This particular recipe, drawn from ‘Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,’ enhances a customary bean stew with chorizo, instead of the usual slow-cooked meats, to deliver a bold taste with a smoky undertone. It’s ideal for a substantial meal on a leisurely weekend afternoon.
The use of Spanish chorizo, which is distinct for its dry-cured and firm nature, provides a robust flavor that complements the sweetness of tomato paste. Browning the tomato paste early in the cooking process is crucial as it releases glutamates, chemicals that enhance the savory umami in the dish, enriching its depth and complexity without the lengthy cooking required by traditional recipes.
Canned beans, either pinto or pink, are recommended for their convenience, maintaining the soup’s hearty profile without extensive preparation. As they simmer alongside the bittersweet collard greens, they absorb the rich, smoky notes of chorizo and paprika, achieving a savory balance. The collard greens, cooked slowly, become tender, melding seamlessly with the beans and aromatics.
Upon completion, a drizzle of extra-virgin olive oil enhances the dish’s texture, adding a layer of richness. The soup is easy to season with salt and pepper to taste, making it adaptable to different palates.
This paprika pinto bean soup with collard greens offers a delightful culinary experience by balancing rich, smoky flavors with the simplicity of beans and greens. It stands as an example of how traditional recipes can be reimagined into a lighter yet satisfying meal.
