This soup was loosely inspired by Portuguese feijoada. That's a rustic stew of beans, cabbage, sausage and multiple cuts of pork. Tomato paste is browned early in the cooking process to bring depth and umami to this hearty dish. For the meat, the cooks at Christopher Kimball’s Milk Street use chorizo, a flavor-packed sausage that boasts a robust, smoky taste. Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Canned beans streamline prep. Collards simmer low and slow for about half an hour, becoming meltingly tender.
