Fava beans with a Portuguese style sauce.
Recipe From allrecipes.com
Provided by J. Pacheco
Categories Everyday Cooking Recipes,Vegan,Side Dishes
- 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.
Number Of Ingredients: 11
- 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
Recipe From foodnetwork.com
Provided by Emeril Lagasse
Yield 10 to 12 servings
- 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.
Number Of Ingredients: 12
- 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
This recipe was given to my sister by a Portuguese friend. It is a little different than my Mom's but it sounds delicious.
Recipe From justapinch.com
Provided by Lou Ann Marques
Categories Other Main Dishes
- 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.
Number Of Ingredients: 11
- 2 lb dry brown favas - soak over night
- 1 large onion, cut in half
- 2 clove garlic chopped
- water, to cover fava beans
- 4-5 clove garlic, chopped
- 1 large onion, chopped
- 2-3 Tbsp red crushed pepper (liquid type in jar)
- 1/2 c dry red wine
- 1/2-1 c fresh parsley, chopped
- 1 Tbsp paprika or to taste
- 1-2 c reserved water from cooking beans
FAVAS, PORTUGUESE FAVAS
Madeline Viveiros,a friend from Swansea,(Mrs. J.V.), gave me this yummy recipe years ago. Today it would be made in a crockpot, but when I got this she didn't use one, I'm sure. FAVA BEANS are large, shiny green beans, often called BROAD BEANS. (NOTE:According to my Fannie Farmer Cookbook, they are in the market in April, May...
Recipe From justapinch.com
Provided by Beth M.
Categories Other Side Dishes
- 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!
Number Of Ingredients: 11
- 6 can(s) progresso fava beans
- 4 large green peppers, chopped
- 10 medium onions, chopped
- 3 celery stalks, finely chopped
- margarine, or oil if preferred, for sauteing
- 10 Tbsp parsley,
- 3 bay leaves, whole
- 5 can(s) 8 oz. each, tomatoe sauce (or 40 ounces)
- salt, garlic and paprika to taste!
- 1 Tbsp vinegar
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