This recipe is a simple everyday hearty dish that is served in Portugal and Brazil using two generic formulas: with a creamy broth or with a more liquid sauce. While these are simple variations with very similar taste, of course preferences will be a matter of personal choice. I have presented here the version with the more liquid sauce.
The fava beans used for this recipe are generally the green ones, and are also known as "broad beans" in english.
Yield: 4-6 servings
Chouriço with Fava beans stew
* 1 lb. Unflavored smoked bacon, sliced in small squares
* 2 lb. Chouriço sausage
* 4 cups green Fava beans, cooked
* 3 mature red tomatoes, diced
* 1 Onion
* 1 Clove of garlic
* 2 Carrots
* 2 Bay leaves
* 1 cup white wine
* 4 tablespoons of olive oil
* 1 tablespoon Piri-piri sauce (if available)
* White rice, as side to this dish.
1) Slice the sausages; cook them over high heat setting for about five minutes, turning them from time to time, until browned.
2) Lower heat setting to medium, add the chopped onion, press in the garlic, mix in the Piri-piri sauce and the bay leaves. Cook until the onions are translucent.
3) Add the diced tomatoes and the white wine to the sausages and simmer.
4) Meanwhile, in another pan, fry the bacon until slightly crisp, then also add to the sausages; simmer for another 10 minutes or until tomatoes have reduced significantly.