BROAD BEANSFOR YOUR VALENTINE
(published on Valentine's day)
Broad beans are also called fava beans, faba beans, bell beans, field beans, horse beans, Windsor beans or tick beans (latin – vicia faba). This leguminous, probably first domesticated in the Middle East, is now spread all around the world.
“Favas com chouriço” is another Portuguese recipe, cooked all over the country with different variations. The most common way to cook it is with pork meat (ribs are commonly used). I like to cook it this way, the way my mother teach me and the way my wife cook it when she wants to tell me “Love is in the air”.
Want to try it? For your Valentine?“Favas com chouriço” is another Portuguese recipe, cooked all over the country with different variations. The most common way to cook it is with pork meat (ribs are commonly used). I like to cook it this way, the way my mother teach me and the way my wife cook it when she wants to tell me “Love is in the air”.
YOU WILL NEED (serves 4):
100 gr / 3 ½ oz of good quality fat smoked bacon;
or
100 ml / 3 ½ fl oz of extra virgin olive oil;
100 gr / 3 ½ oz of chorizo, sliced;
2 bay leaves;
1 tablespoon of paprika;
1 fresh chili;
Salt;
1 onion, diced;
5 garlic cloves, sliced;
1 big fresh ripe skinless tomato, diced (or same portion of caned tomato);
100 ml / 3 ½ fl oz of white wine;
800g / 1 lb and 12 ¼ oz of frozen baby broad beans (2 bags);
1 branch fresh coriander;
1 branch fresh mint;
1 fresh baby garlic sprout or 2 leek leaves;
Water;
Drops of lemon juice.
METHOD:
Wash broad beans, drain and reserve;
In a saucepan, fry fat smoked bacon to get fat drippings enough to sauté onion and garlic. Reserve.
If you prefer not to use bacon, heat olive oil;
In the same saucepan with bacon fat drippings or olive oil, fry chorizo slices. Reserve;
Sauté onion, garlic, bay leaves, paprika, chili and tomato. Let it cook for around 10 minutes in medium to low heat;
Season with salt, add white wine and let it cook for 5 minutes more;
Add broad beans, stir and put the lid on the saucepan. Let it cook for 15 minutes;
Make a bunch of fresh herbs with coriander, mint and baby garlic or leek leaves. Feel free to add some more herbs such as parsley or spring onion;
Place your bunch of fresh herbs over the stew, cover all ingredients with water and bring it to a boil for around 30 minutes in medium to low heat;
Stir one or two times to ensure the stew is not catching on the bottom;
Make sure the stew is always covered with liquid, adding more water if necessary (please read point 15.);
Turn down the heat and simmer for 15 minutes;
Garnish with fried bacon and chorizo and drizzle with a few drops of lemon juice;
Slice thinly bread leftovers and cover the bottom of each plate before serve the stew. I usually cook it with a bit more water just to soak this bread slices.
In a saucepan, fry fat smoked bacon to get fat drippings enough to sauté onion and garlic. Reserve.
If you prefer not to use bacon, heat olive oil;
In the same saucepan with bacon fat drippings or olive oil, fry chorizo slices. Reserve;
Sauté onion, garlic, bay leaves, paprika, chili and tomato. Let it cook for around 10 minutes in medium to low heat;
Season with salt, add white wine and let it cook for 5 minutes more;
Add broad beans, stir and put the lid on the saucepan. Let it cook for 15 minutes;
Make a bunch of fresh herbs with coriander, mint and baby garlic or leek leaves. Feel free to add some more herbs such as parsley or spring onion;
Place your bunch of fresh herbs over the stew, cover all ingredients with water and bring it to a boil for around 30 minutes in medium to low heat;
Stir one or two times to ensure the stew is not catching on the bottom;
Make sure the stew is always covered with liquid, adding more water if necessary (please read point 15.);
Turn down the heat and simmer for 15 minutes;
Garnish with fried bacon and chorizo and drizzle with a few drops of lemon juice;
Slice thinly bread leftovers and cover the bottom of each plate before serve the stew. I usually cook it with a bit more water just to soak this bread slices.
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