This recipe takes inspiration from Portuguese feijoada, offering a lighter take on the classic stew. Spanish chorizo provides a robust flavor base, while tomato paste and paprika add depth and sweetness. Canned beans and simmered collard greens create a creamy and satisfying meal.
This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens. This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens. This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens.This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens. Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought.
But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.,” we take loose inspiration from Portuguese feijoada, a stew of beans, cabbage, sausage and multiple cuts of pork. Stick-to-your-ribs filling, it’s meant to be a midday meal, usually served on Saturday afternoons or for Sunday lunch. Instead of using a tough cut that requires hours to become tender, we opt for chorizo, a flavor-packed sausage that boasts a robust, smoky taste. The meat flavors the vegetables and legumes, for a lighter take on the rustic stew. Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in the cooking process to bring depth to this hearty dish. Browning activates complex flavor compounds called glutamates, which equate to umami and enhance savory richness. Canned beans, either pinto or pink beans, streamline prep. Bittersweet collard greens simmer low and slow for about half an hour, becoming meltingly tender. Fruity sweet paprika amplifies the flavor of the chorizo.In 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 minute
RECIPE SOUP BEAN CHOLARD GREENS CHORIZO
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Chorizo adds depth to a paprika pinto bean soup recipe with collard greensThis soup was loosely inspired by Portuguese feijoada. That's 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.
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