Paprika-Pinto Bean Soup with Collard Greens | Christopher Kimball’s Milk Street | Recipes, TV and Co
Tomato paste is browned early in the cooking process to bring depth and umami to this hearty dish.
Keywords
- Milk Street
- Food
- Biscuits
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
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