Tippin' the Scales

It Takes Stew, Baby #4

2 Comments

Portuguese Fava Bean Stew

Makes 8 servings

Prep: 25 minutes
Cook: 60 minutes

Shopping List:

  • 30 ml or 2 tablespoons olive oil
  • 3 large onions, coarsely chopped
  • 2 cloves garlic, minced
  • 15 gr or 1 tablespoon chile paste
  • 60 ml or ¼ cup tomato sauce
  • 475 ml or 2 cups water
  • 10 gr or 3 tablespoons chopped fresh parsley
  • salt to taste
  • 1 gr or ½ teaspoon freshly ground black pepper
  • 20 gr or 3 tablespoons paprika
  • 450 gr or 1 pound Portuguese chourico sausage, casing removed, sliced ½ cm or ¼ inch thick [chourico sausage is a heavily seasoned Portuguese pork sausage, linguica is milder in taste]
  • 1000 gr or 2 [19 ounce] cans fava beans, drained

TO MAKE:

  1. Warm the olive oil in a saucepan over medium heat, add the onion and garlic.
  2. Cook and stir until golden brown.
  3. Stir in the chile paste, tomato sauce, water, parsley, salt, pepper, paprika, and sausage.
  4. Bring the sausage mixture to a boil over high heat; reduce the heat to low and simmer for 40 minutes.
  5. Mix in the fava beans and cook 10 minutes for firm beans, or up to 30 minutes for softer beans.
  6. Serve.

Note 1: Make sure you have plenty of crusty bread for dipping in the sauce.
Note 2: Don’t want to taste it too spicy, use only 1/2 tablespoon of chile paste, and use Portuguese linguica sausage for a milder taste.
Note 3: No Portuguese chourico sausage available, use Spanish chorizo.

ENJOY !

Amount Per Serving
Calories: 365
Total Fat 20.9g
Saturated Fat 6.5g
Cholesterol 40mg
Sodium 864mg
Potassium 315mg
Total Carbohydrates 30g
Dietary Fiber 7.2g
Protein 15.3g

PDF of this recipe: 20121108-Portuguese-Fava-Bean-Stew

Author: Peter

I'm a man from Amsterdam, the Netherlands.

2 thoughts on “It Takes Stew, Baby #4

  1. I recommend a nice chianti to go with it.

  2. I don’t know… Ever since Silence Of The Lambs, I can’t think of fava beans without cringing a little. Obviously, I’m not the only one!

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