Name: Hilda's Favas
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT3H10M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 10 to 12 servings
Cuisine: european
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.

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

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Hilda's Favas

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