Flavorful chorizo brings meaty depth to a paprika pinto bean soup with collard greens Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we take loose inspiration from Portuguese feijoada, a stew of beans, cabbage, sausage and multiple cuts of pork.
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.
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.
