Azorean Dried Fava Beans Food

HILDA'S FAVAS

Steps:

• In a large heavy saucepan bring 3 quarts water to a boil over high heat. Reduce the heat to medium-low, and add the favas and 2 teaspoons of the salt. Cover and simmer until the beans are tender, about 1 1/2 hours. Drain in a colander and set aside until ready to use.
• In a heavy large saucepan heat the olive oil over medium-high heat. Add the bay leaves, crushed red pepper flakes, and the remaining 1 teaspoon salt and heat for 1 minute, stirring occasionally. Add the onions and bell peppers and cook, stirring occasionally, until softened, about 5 minutes. Stir in the parsley and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and 7 1/2 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until slightly thickened, about 30 minutes.
• Add the fava beans and continue simmering until the beans are tender, about 1 hour. Toss with andouille or chorizo. Serve immediately, or cool, cover, and refrigerate for up to 3 days.

PORTUGUESE FAVAS

Steps:

• Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes.
• Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld.

DRIED FAVA BEAN SNACKS

Steps:

• Heat 2/3 of a cup of vegetable oil or olive oil in a large pan.
• Add 1/2 cup of the halved beans at a time to the oil.
• When favas begin to brown, remove with slotted spoon to a plate lined with paper towels to catch the excess oil.
• Repeat with 1/2 cup.
• When all the fava beans have been cooked, lightly sprinkle with salt, garlic powder and cayenne pepper or your fav seasoning.
• They will become crispy when you let them cool off.

AZORE-STYLE FEIJOS (BEANS)

Steps:

• *NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
• For additional flavor, I usually dry roast the spices in a castiron skillet.
• Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
• In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
• If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
• Adjust seasoning before serving. Now season with salt.
• Remove whole cloves, cinnamon stick and whole allspice.
• Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.