This simple dish was inspired by hearty soups from Cuba and Portugal. Cooking the chorizo in a bit of oil and adding water creates a kind of stock that flavors the beans and collards as they cook. And using the bean liquid from the can gives the soup a little body. Portuguese rolls make a great accompaniment.
Recipe courtesy of Cooking Channel
Print
Total:
45 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons vegetable oil
  • 6 ounces Spanish chorizo, cut lengthwise into quarters and then into 1/2-inch wedges
  • Two 15.5-ounce cans black beans, with their liquid
  • Freshly ground black pepper
  • 1 pound collard greens, thick stems discarded and leaves cut into 1/2-inch strips 
  • 1 tablespoon sherry vinegar, plus more for serving

Directions

Combine the oil and chorizo in a small stockpot over medium-high heat. Cook, stirring occasionally, until browned, about 4 minutes. Reduce heat if the chorizo starts to burn. Add the beans, their liquid and 1 bean can of water to the stockpot, along with a generous grind of black pepper. Bring to a boil, then reduce the heat, cover and simmer 5 minutes to bring the flavors together. 

Fold the collards into the beans, bring to a simmer, cover and cook, stirring occasionally, until the collards are tender, about 20 minutes. Taste and add more black pepper if desired. Remove from the heat, stir in the vinegar and serve with more vinegar to drizzle on top. 

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Black Bean Soup

Recipe courtesy of Food Network

Black Bean Soup

Recipe courtesy of Cooking Channel

Black Beans and Rice

Recipe courtesy of Ingrid Hoffmann

Black Bean Chickpea Salad

Recipe courtesy of Jason Wrobel

Cuban-Style Black Beans

Recipe courtesy of Tiffani Thiessen

Smoky Black Bean Rice

Recipe courtesy of Laura Vitale

Spicy Black Beans and Yellow Rice

Recipe courtesy of Tyler Florence

Beef and Black Bean Ho Fun

Recipe courtesy of Ching-He Huang

Black Bean Salad with Mango, Cilantro and Lime

Recipe courtesy of Kelsey Nixon

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Burgers, Brew & 'Que

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man Fire Food

8pm | 7c

Man Fire Food

8:30pm | 7:30c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10pm | 9c

I Hart Food

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

12am | 11c

Man Fire Food

12:30am | 11:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2am | 1c

I Hart Food

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here