Favas A Portugueasa Broad Beans With Bacon And Herbs Food

HILDA'S FAVAS

Hilda's Favas image

Provided by Emeril Lagasse

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 12

Ingredients

2 pounds dried fava beans
1 tablespoon salt
3 tablespoons extra-virgin olive oil
4 bay leaves, torn into quarters
1 1/2 teaspoons crushed red pepper flakes
2 cups finely chopped yellow onions
1 cup finely chopped green bell peppers
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon minced garlic
2 (6-ounce) cans tomato paste
7 1/2 cups water
2 (4-ounce) pieces andouille or chorizo, sliced and cooked

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

Portuguese Favas image

Fava beans with a Portuguese style sauce.

Provided by J. Pacheco

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil
3 large onions, chopped
2 cloves garlic, minced
2 tablespoons red pepper flakes
¼ cup tomato sauce
2 cups hot water
3 tablespoons chopped fresh parsley
salt to taste
½ teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

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.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 27.7 g, Fat 9.5 g, Fiber 7.2 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 299.6 mg, Sugar 4.1 g

PORTUGUESE FAVAS

Portuguese Favas image

Make and share this Portuguese Favas recipe from Food.com.

Provided by Sydney Mike

Categories Onions

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons olive oil
3 large onions, chopped
2 garlic cloves, minced
1 tablespoon red pepper flakes
1/4 cup tomato sauce, reduced-sodium
2 cups hot water
3 tablespoons fresh parsley, chopped
1 dash salt
1/2 teaspoon black pepper
2 teaspoons paprika
2 (19 ounce) cans fava beans

Steps:

Heat the olive oil in a large saucepan over medium heat, then add onion & garlic & saute until golden brown.
Add red pepper flakes, tomato sauce, hot water, parsley, salt, pepper & paprika & bring to a boil. Reduce heat & simmer for 30 minutes.
Gently stir in fava beans, then remove from heat & let stand several minutes to allow flavors to meld before serving.

FAVA BEANS, HERBS, BACON, AND ITS FAT

Fava Beans, Herbs, Bacon, and its Fat image

Categories Bean Fry Bacon

Yield enough for 2

Number Of Ingredients 7

Ingredients

shelled fava beans - 1 2/3 cups (250g)
green onions - 6
a small bunch of dill
a small bunch of mint
white wine vinegar - 2 tablespoons
olive oil
smoked back bacon - 4 slices

Steps:

Cook the fava beans in a deep pan of lightly salted boiling water. They should be tender in four or five minutes. Cool them under running water, popping the bright green beans from their pale skins with your finger and thumb and dropping them into a bowl as you go. If the beans are really small and young, I sometimes leave the skins on.
Finely slice the green onions and drop them into a bowl. Chop enough dill to give you a couple of heaping tablespoons. Pull a loose handful of mint leaves from their stems and add them to the onions with the dill and white wine vinegar. Crumble in a little salt and some coarse black pepper, then stir in enough olive oil to make a slushy dressing. I find 5 to 6 tablespoons (80 to 90ml) are enough.
Lay the bacon in a nonstick frying pan with the merest drop of olive oil and let it fry until the fat is golden and verging on the crisp. Fold the skinned beans into the herb dressing and divide between two plates. Put a couple of slices of bacon on each, tipping any hot fat in the pan over the beans.

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