Fava Beans with Chouriço Sausage

Carolyn Haas


May 1st is known as Fava Day in some Portuguese kitchens, including those on the Azores island of Såo Michael, where this recipe originated. Goes well with a glass of wine or beer and some crusty, rustic bread. From Authentic Portuguese Cooking by Ana Patuleia Ortins.

pinch tips: How to Butterfly Meat





15 Min


45 Min


Stove Top


1/2 c
olive oil, divided
1/2 c
onion, coarsely chopped
1/2 - 3/4 lb
chouriço sausage, casing removed, cut into 1/4 inch slices (ok to substitute chorizo)
tomato, peeled, seeded and chopped (about 1 cup)
2 - 3 clove
garlic, chopped
2 Tbsp
parsley or cilantro, finely chopped
1 tsp
sweet paprika
1/2 c
white wine
4 c
frozen green broad beans (do not thaw) substitute kidney beans, chickpeas, lima beans/butter beans or edamame
1/2 Tbsp
kosher salt, or to taste
1/4 tsp
ground white pepper

Directions Step-By-Step

Heat 1/4 c. of the oil in a large pan over medium-high heat until hot.
Saute onion until soft, 2 or 3 minutes
Add sausage slices and cook until they start to firm up, about 2 minutes.
Stir in rest of olive oil, tomato, garlic, cilantro and paprika. cover tightly. Reduce heat and cook over medium-low heat for 10 minutes until tomatoes are combined with onions.Pour in the white wine, cover, and bring back to a simmer for a few minutes.
Add unthawed fava beans (or other beans) Season with salt and pepper. Cover and simmer for about 25 minutes. If using gas stove, move pot back and forth across burner to "stir" without opening pot. Try similar maneuver with electric stove! Serve hot or at room temperature.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Portugese