HILDA'S FAVAS
Provided by Emeril Lagasse
Categories side-dish
Time 3h40m
Yield 10 to 12 servings
Number Of Ingredients 12
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 CHOURICO STEW
Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 21.3 g, Cholesterol 52.3 mg, Fat 21.8 g, Fiber 5.1 g, Protein 14.1 g, SaturatedFat 7.8 g, Sodium 1421.7 mg, Sugar 6.4 g
PORTUGUESE CHOURICO, BEANS, AND RICE
I grew up on chourico, and this dish is a Portuguese comfort food that my mom always made. I took it upon myself to replicate it with a bit more kick, but even with the changes, it reminds me of being a kid. It's such a warm and satisfying dish.
Provided by Raquel Teixeira
Categories World Cuisine Recipes European Portuguese
Time 40m
Yield 2
Number Of Ingredients 11
Steps:
- Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
- As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
- Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.
Nutrition Facts : Calories 721.9 calories, Carbohydrate 108.6 g, Cholesterol 21 mg, Fat 23.7 g, Fiber 9 g, Protein 18.6 g, SaturatedFat 5.2 g, Sodium 1433.9 mg, Sugar 9.2 g
FAVA BEAN AND SAUSAGE DIP
Spicy lamb sausage tops a Middle Eastern-style dip similar to hummus.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Bring 5 cups water, the fava beans, whole garlic cloves, and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce heat, and simmer until beans are tender, about 30 minutes. Drain well; let stand until cool, about 15 minutes.
- Crumble sausage into a large skillet. Cook over medium heat, stirring and draining off fat occasionally, 6 minutes. Add sliced garlic. Cook, stirring occasionally, until sausage is cooked through and garlic is crisp, about 4 minutes more.
- Put bean mixture, oil, tahini, lemon juice and zest, 3/4 teaspoon salt, a pinch of pepper, and 1/4 cup water in a food processor. Process, adding up to 1/4 cup more water, until smooth and creamy. Season with salt and pepper.
- Smooth dip in an even layer on a platter. Using a slotted spoon, arrange sausage on top. Top with parsley; drizzle with oil. Serve with flatbread crisps.
FAVA BEAN SOUP WITH PORTUGUESE SAUSAGE
Green Fava Beans are cooked in ham stock with fresh vegetables and Gouveia, Portuguese Sausage adds a wonderful flavor as the beans simmer in a Dutch Oven.
Provided by Potagekempcc
Categories Stocks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
- Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
- Add *Portuguese Table wine and reduce by one half.
- Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
- Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
- Serve soup in warm bowls and place one sausage on top.
- Garnish soup with Fresh Parsley Sprigs and Maui Onions.
- * Chef's Note: Bairrada or any Portuguese Red Table Wine.
- ** Fava Beans soaked over night in water.
Nutrition Facts : Calories 1212.6, Fat 68.7, SaturatedFat 23.4, Cholesterol 133.2, Sodium 2724.2, Carbohydrate 86.2, Fiber 25.6, Sugar 13.5, Protein 60.8
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