Hilda's Favas

Total Time:
3 hr 40 min
Prep:
20 min
Inactive:
10 min
Cook:
3 hr 10 min

Yield:
10 to 12 servings
Level:
Advanced

Ingredients
  • 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
Directions

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.


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