Brazilian Black Bean and Sausage Stew (Feijão Tropeiro)

Heat olive oil in a large pot or Dutch oven over medium heat. Add sliced smoked sausage and cook until browned, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.

Return the cooked sausage to the pot. Add rinsed and drained black beans, chopped collard greens, chicken broth, smoked paprika, and black pepper.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until collard greens are tender.

Stir well and serve hot. This stew is traditionally served with rice or farofa (toasted cassava flour).