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.
Photo: Hilda's Favas Recipe











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By ildamariafaria
on June 18, 2012
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The cooking time on these favas can be cut down to 1/2 the time when you buy the dry favas just soak them in water for a day or two
By susan.lambrecht...
Santa Cruz, 43
on January 05, 2010
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These favas were great! I'm not quite sure why the recipe is given a 'difficult' rating, other than perhaps the fact that the favas need to cook so long. The recipe really was quite simple (I used canned favas, which helped cut down on the cooking time. The end result was quite flavorful and filling. We will definitely be having this again.
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