Kimball emphasizes that while meat often dominates in stews, it can also serve as a flavorful accent ingredient in lighter dishes like this bean and greens recipe.
Instead of tougher cuts of meat, the recipe utilizes Spanish chorizo for its robust smokiness, enhancing the overall flavor profile of the vegetable stew.
The browning of tomato paste at the beginning of cooking is crucial as it activates umami-rich glutamates, resulting in a deeper savory flavor for the dish.
This dish is inspired by Portuguese feijoada, yet presents a lighter version featuring pinto beans, collard greens, and the distinct taste of smoked paprika.
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