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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.
Reviews
December 10, 2024
Perfect for cold evening
Loved it. Easy to make, flavorful. Great for cold evening. As with most soups, even better the next day.
December 30, 2025
New and improved
Thanks to Justin F. for his suggestions. I used chicken broth instead of water. Also, hot smoked paprika, as well as an additional can of beans, and finished with two tablespoons of red wine vinegar. The flavor popped and the smoked paprika complemented the Spanish chorizo very well.
June 11, 2024
Needs a little something.
This recipe is a bit lacking in oomph. Maybe swap the water for stock or add bouillon. With just the overpowering flavor of water and paprika, it’s not a bad base, but needs a bit of something
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