Chorizo & Black Bean Stew with Collards


This quick stew was inspired by feijoada, Brazil's national dish made with black beans and a variety of meats (usually several cuts of pork and beef). In place of the Portuguese chouriço sausage, we use similarly spiced chorizo and sprinkle just a bit on top to keep the sodium at bay. Serve over rice.

Chorizo & Black Bean Stew with Collards
Photo: Jacob Fox
Active Time:
30 mins
Total Time:
40 mins


  • 2 tablespoons extra-virgin olive oil, divided

  • 4 ounces Mexican-style chorizo, casing removed

  • 12 ounces pork tenderloin, 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


  1. Heat 1 tablespoon oil in a large pot over medium heat. Add chorizo and cook, crumbling with a wooden spoon, until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chorizo to a small bowl, leaving as much of the drippings in the pan as possible.

  2. Add pork and cook, stirring occasionally, until browned on all sides, 3 to 4 minutes. Transfer the pork to a plate. Add onion, garlic and bay leaves; cook, stirring occasionally, until soft, 3 to 5 minutes. Add beans and mash half of them with a potato masher.

  3. 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.

  4. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add half the collards and 1 tablespoon water. Cook, stirring, until the collards are reduced by half, about 3 minutes. Add the remaining collards and 1 tablespoon water; cook, stirring occasionally, until the collards are bright green and soft, about 5 minutes more. Season with the remaining 1/4 teaspoon salt.

  5. Serve the stew with the collards and chorizo. Garnish with cilantro, scallions and orange wedges, if desired.

Nutrition Facts (per serving)

426 Calories
22g Fat
28g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3/4 cup stew & 1 cup greens
Calories 426
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 12g 43%
Total Sugars 3g
Protein 32g 64%
Total Fat 22g 28%
Saturated Fat 5g 25%
Cholesterol 72mg 24%
Vitamin A 7589IU 152%
Sodium 494mg 21%
Potassium 928mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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