Favas Portuguese Favas 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.

PORTUGUESE FAVAS

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.

CREME DE FAVAS / PORTUGUESE FAVA (BROAD) BEAN SOUP

Steps:

• Skin the fava beans (broad beans) and cook them in the chicken stock until they are soft and cooked though.
• Blend, sieve or liquidize, the cooked mixture adding as little olive oil as possible to get a smooth consistency. Add pepper and salt to taste.
• Serve topped with croutons.

PORTUGUESE FAVAS

Steps:

• 1. Nick each bean with a knife. Put first four ingredients in a pot with a lid. Bring to boil, and simmer covered until tender for about 1 hour. When tender, drain reserving 1-2 cups of the cooking liquid.
• 2. In a pan, saute chopped onions and garlic until onion are tender. Add remaing ingredients along with the cooked favas. Continue cooking for another 30-45 minutes.

FAVAS, PORTUGUESE FAVAS

Steps:

• 1. In a large pot over a low flame, saute chopped peppers, onions, celery, herbs in margarine, until brown.
• 2. Add salt, garlic and paprika to taste.
• 3. Add tomato sauce, add beans last, and add 1 TBS. vinegar. If needed to reheat use tomatoe juice!

PORTUGUESE FAVISH

Steps:

• In a large and deep frying pan over medium heat cook the Chouriço for 2 minutes. Add the onion, stir and cook for 3 minutes. Stir in the garlic, crushed red pepper, and the fava beans into the onion mixture. Pour in the wine, stir and lower the heat to a low simmer. Cook until the fava beans are tender; about 10 minutes. Stir often. Add the parsley, stir and then remove from the heat. If you are cooking the eggs with the fava beans, crack each egg into the mixture and cook to your liking. If you want to top with poached eggs as I do then poach separately and add the eggs after stirring in the parsley. Serve. Eat.