Azorean Dried Fava Beans Recipes

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.

20 WAYS TO USE FAVA BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a fava bean recipe in 30 minutes or less!

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.

BESSARA (DRIED FAVA BEAN SOUP)

Steps:

• Soak the beans in water for 2 hours, drain and put in a pot with 2 quarts of cold water. Bring to a boil, skim and simmer, covered, for 2 hours, until the beans are very soft. Add the salt and mash the beans by hand or, for a smoother texture, puree in a blender and return to the pot.
• Fry the garlic in 2 tablespoons of the olive oil until golden, about 3 minutes. Add the paprika, cumin, turmeric and cayenne. Add to the soup and simmer for 30 minutes longer, adding water if the soup becomes too thick. Just before serving, stir in the lemon juice and the coriander. Garnish with a drizzle of olive oil, if desired.

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.

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 BEANS WITH BITTER GREENS

Steps:

• Soak the beans overnight in cold water, drain and gently pull the outer skin off and discard. Place in a deep, ovenproof cooking pot, add cold water to cover the beans, cover and place over a high flame until the mixture starts to boil.
• As the beans begin to boil, skim the foam. When the foam ceases to rise, add a pinch of salt and stir well. Cook for 1 hour more, stirring frequently and adding more cold water to keep the beans covered. During the last 10 minutes of cooking, use a wooden spoon to stir and pulverize the beans. When the beans are mashed and have the consistency of clotted cream, beat in i cup of olive oil and season with salt and pepper to taste.
• While the beans are cooking, clean the greens and boil in water until tender. Drain and toss with the remaining olive oil, salt and pepper to to taste. Serve the beans and the greens with thick country bread.