Instead of using a tough cut that requires hours to become tender, we opt for chorizo, a flavor-packed sausage that boasts a robust, smoky taste. The meat flavors the vegetables and legumes ...

In the bowl of a food processor fitted with the steel blade, pulse 4 tablespoons of the olive oil with the vinegar, cilantro, parsley, red pepper flakes and garlic. Try not to over process the ...

Meat is the star of most stews, with vegetables and aromatics sometimes feeling like an afterthought. But meat can make an excellent accent ingredient in a pot of silky greens and creamy beans. In ...

Add the chorizo and tomato paste, then cook, stirring often, until the paste browns and slightly sticks to the pan, about 2 minutes. Add the paprika, beans, collard greens and 8 cups water.