Hilda's Favas

  • Level: Advanced
  • Total: 3 hr 40 min
  • Prep: 20 min
  • Inactive: 10 min
  • Cook: 3 hr 10 min
  • Yield: 10 to 12 servings
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.

Harira Ramadam: Soup of Fava Beans and Lentils

Orecchiette with Ramps and Favas

Wild Striped Bass with Favas and Couscous

Jambalaya Soup