{"id":5254,"date":"2025-01-01T16:26:19","date_gmt":"2025-01-01T21:26:19","guid":{"rendered":"https:\/\/citystuff.com\/miami\/?p=5254"},"modified":"2025-01-01T16:26:19","modified_gmt":"2025-01-01T21:26:19","slug":"paprika-pinto-bean-and-collard-green-soup","status":"publish","type":"post","link":"https:\/\/citystuff.com\/miami\/2025\/01\/01\/paprika-pinto-bean-and-collard-green-soup\/","title":{"rendered":"Paprika Pinto Bean and Collard Green Soup"},"content":{"rendered":"

Meat as an Accent Ingredient in a Pot of Silky Greens and Creamy Beans<\/strong><\/p>\n

Meat is often the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. However, meat can make an excellent accent ingredient in a pot of silky greens and creamy beans.<\/p>\n

Inspiration from Portuguese Feijoada<\/strong><\/p>\n

In this recipe, we take loose inspiration from Portuguese feijoada, a stew of beans, cabbage, sausage, and multiple cuts of pork. This hearty dish is meant to be a midday meal, usually served on Saturday afternoons or for Sunday lunch.<\/p>\n

Using Chorizo Instead of Tough Cuts<\/strong><\/p>\n

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.<\/p>\n

Browning Tomato Paste for Depth<\/strong><\/p>\n

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.<\/p>\n

Streamlining Prep with Canned Beans<\/strong><\/p>\n

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.<\/p>\n

Paprika-Pinto Bean Soup with Collard Greens Recipe<\/strong><\/p>\n

Paprika-Pinto Bean Soup with Collard Greens<\/h4>\n

Start to finish: 50 minutes<\/p>\n

Servings: 6 to 8<\/p>\n

Ingredients:<\/h4>\n
    \n
  • 2 tablespoons extra-virgin olive oil, plus more to serve<\/li>\n
  • 2 medium yellow onions, finely chopped<\/li>\n
  • Kosher salt and ground black pepper<\/li>\n
  • 4 ounces Spanish chorizo, quartered lengthwise and cut into \u00bd-inch pieces<\/li>\n
  • \u00bc cup tomato paste<\/li>\n
  • 2 tablespoons sweet paprika<\/li>\n
  • Two 15\u00bd-ounce cans pinto beans OR pink beans, rinsed and drained<\/li>\n
  • 1 bunch collard greens OR lacinato kale, stemmed, leaves chopped<\/li>\n<\/ul>\n

    Directions:<\/h4>\n

    In a large Dutch oven over medium, heat 2 tablespoons oil until shimmering. Add the onions and \u00bd 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.<\/p>\n

    Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 minutes. Off heat, taste and season with salt and pepper. Serve drizzled with additional oil.<\/p>\n

    Conclusion<\/strong><\/p>\n

    This hearty and flavorful dish is perfect for a cold winter’s day. The chorizo adds a rich and smoky flavor, while the collard greens and paprika add a burst of freshness. This recipe is a great way to mix up your usual stew routine and try something new.<\/p>\n

    Frequently Asked Questions<\/strong><\/p>\n

    Q: What type of chorizo should I use?
    \nA: Use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo.<\/p>\n

    Q: Can I use other types of beans?
    \nA: Yes, you can use other types of beans such as kidney beans or black beans.<\/p>\n

    Q: Can I substitute the collard greens with other greens?
    \nA: Yes, you can substitute the collard greens with other greens such as kale or spinach.<\/p>\n

    Q: Can I make this recipe ahead of time?
    \nA: Yes, you can make this recipe ahead of time and refrigerate or freeze it for later use.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Meat as an Accent Ingredient in a Pot of Silky Greens and Creamy Beans Meat is often the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. However, meat can make an excellent accent ingredient in a pot of silky greens and creamy beans. Inspiration from Portuguese Feijoada In this recipe, […]<\/p>\n","protected":false},"author":4,"featured_media":5255,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-5254","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i2.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2025\/01\/Food-MilkStreet-Paprika-Pinto_Bean_Soup_with_Collard_Greens_45526.jpg?w=1024&h=819&w=1024&resize=1024,819&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/5254"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=5254"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/5254\/revisions"}],"predecessor-version":[{"id":5256,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/5254\/revisions\/5256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/5255"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=5254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=5254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=5254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}