Chorizo & Black Bean Stew with Collards
This hearty, flavorful dish that combines smoky, spiced chorizo with tender black beans and nutritious collard greens. The stew is simmered with aromatic ingredients like onions, garlic, and spices, creating a rich, savory base. Collard greens add a healthy, slightly bitter contrast that balances the richness of the chorizo.
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Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 4 ounces chorizo casing removed
- 12 ounces pork trimmed and cut into 1-inch pieces
- ½ medium white onion chopped
- 2 cloves garlic minced
- 2 bay leaves
- 1 15 ounce can no-salt-added black beans, rinsed
- 1 ½ cups water plus 2 tablespoons divided
- ½ teaspoon white-wine vinegar
- ½ teaspoon salt divided
- 12 ounces collard greens 2 bunches, stemmed and thinly sliced
- Fresh cilantro sliced scallions & orange wedges for serving
Instructions
- Heat a tablespoon of oil in a large pot over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until it becomes crisp, about 3 to 5 minutes. Use a slotted spoon to transfer the cooked chorizo to a small bowl, leaving as much of the drippings in the pot as you can.
- Add the pork and cook, stirring occasionally, until it’s browned on all sides, about 3 to 4 minutes. Remove the pork and set it aside on a plate. In the same pan, add the onion, garlic, and bay leaves, cooking and stirring occasionally until softened, about 3 to 5 minutes. Stir in the beans, mashing half of them with a potato masher for a creamy texture.
- Return the pork to the pan and add 1 1/2 cups water. Cook, stirring occasionally, until the pork is tender and the liquid is reduced by half, about 20 minutes. Stir in vinegar and 1/4 teaspoon salt. Discard the bay leaves.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add half of the collards along with 1 tablespoon of water. Cook, stirring, for about 3 minutes until the collards shrink to half their size. Add the rest of the collards and another 1 tablespoon of water. Continue cooking, stirring occasionally, until the collards are tender and vibrant green, about 5 more minutes. Season with the remaining 1/4 teaspoon of salt.
- Serve the stew with the collards and chorizo. Garnish with cilantro, scallions and orange wedges, if desired.