- 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
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.
Recipe courtesy of Emeril Lagasse, Prime Time Emeril, William Morrow Publishers, New York, 2001