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Paprika-Pinto Bean Soup with Collard Greens

Paprika-Pinto Bean Soup with Collard Greens

By Diane UngerOctober 17, 2023

  • Makes
    6 to 8 servings
  • Cook Time
    50 minutes
  • Rating

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.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    medium yellow onions, finely chopped

  • Kosher salt and ground black pepper

  • 4

    ounces Spanish chorizo, quartered lengthwise and cut into ½-inch pieces

  • ¼

    cup tomato paste

  • 2

    tablespoons sweet paprika

  • 2

    15½-ounce cans pinto beans OR pink beans, rinsed and drained

  • 1

    bunch collard greens OR lacinato kale, stemmed, leaves chopped

Step 1

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 minutes. Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes.

Step 2

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.