How to Make - Favas Guisadas/Fava Stew with Linguica! Traditional Portuguese Style Comfort Food!
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- เผยแพร่เมื่อ 5 ต.ค. 2024
- Duane shows us all how to make favas guisadas, or as we call it in English fava stew, with linguica. No canned favas here, nope Duane went the traditional route and soaked the dry fava beans over a night or two till they were plump and ready to throw in the stew pot.
#portuguese #portuguesefood
Portuguese Favas Recipe
Ingredients:
• 1-1/2 tubes linguica cut into ¼ in thick chunks
• 4 med onions chopped into large chunks of about 6 pieces per onion
• 2 bags dry favas or 4 15.5 oz cans - Can use green or brown fava beans
• 2 15.5 oz cans tomato sauce
• 2 cans tomato paste
• ¼ cup minced garlic or 2 - 3 heads of garlic
• ¼ cup olive oil
• 6 cups chicken broth
• 2 16-ounce beers - light beer works well. Can be older, but not flat beer
• ¼ - ½ cup Franks red hot or other preferred hot sauce
• ¼ - ½ cup hot crushed red pepper - to taste
• 2 tsp salt
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp paprika (smoked preferred)
• 1 tsp red pepper flakes
• ½ tsp black pepper
For dried favas do the following prep:
Add 1 gallon of water to a large pan. Add ¼ cup of coarse salt and mix it until dissolved.
Place the dry beans into the pan and cover it. Soak at room temp for 48 hours.
Once complete, drain the beans and replace the water using 1/8 cup of salt.
Bring the beans to a boil on the stove and cook over medium-high heat for about 1 hour.
This step will help soften the skins on the beans making the rest of the cooking process easier.
Recipe instructions:
Add olive oil to a large pan and add onions. Cook until they begin to soften.
Once soft, add garlic and salt. Cook 5 minutes
Add half of the chicken broth and all the linguica and cook till boiling.
Add half the tomato sauce and half the tomato paste and mix well. Return to boiling
Add favas and 1 beer returning to a boil on a low flame.
Once boiling add remaining seasonings, crushed pepper, and hot sauce to taste.
Add remaining tomato sauce, paste, and chicken broth. Return to boiling over a low flame.
Mixture should be slightly thick like stew.
Continue to cook beans over a very low simmering heat.
Stir every 10 minutes to prevent burning. This will be a long process.
After about 1-1/2 hours (for dry beans, 1 hour for canned), add second beer and continue to simmer and stir for another 1-1/2 hours (for dry beans, 1 hour for canned).
Cook beans until they are nicely browned, and the skins have softened. With dry brown beans this will likely take about 4 hours total. With canned beans, it will be significantly shorter finishing in about 2-1/2 hours.
Serve as an appetizer, or a side dish with white rice.
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How do you like your favas? Share your recipe here!
Great Casting! VM enjoyed, kept it focused!❤❤❤
Thank you so much!!
Lol.. When you first said 2-3 hours I laughed. More like 5.
Good job 😊
Close to my recipe from
Agua de Pau, Sao Miguel, Azores,
Thanks, and you are correct, it did take longer than I initially expected, lol~ Thanks so much for watching!
I'm so excited to try this recipe! My Mom used to take me to the feasts in East Providence when I was a kid and thats where I fell in love with favas. Tysm for taking the time to share this recipe with the world, I'm gonna comb your channel for other portuguese recipes, too.
So happy you found us! Yes, definitely check out our other Portuguese recipes, we are local to the area, and also spent time at the feasts in Fall River, New Bedford and EP! Thanks so much!
I haven't had this since I was a kid. I got the idea to make it and found your video.
You guys must be local to me, judging by the Michael's linguica. haha
We are in Swansea and grew up in New Bedford, Westport and Dartmouth, MA. Thanks for watching!
@@duanenidia-foodtravelandfun oh wow, definitely the same area. I’m originally from Fall River. Lived in Dartmouth as well. Now living in Tiverton, RI a stone’s throw away.
The videos you guys have made are excellent! I will definitely be coming back to this video when I am ready to make favas! 😃
i grew up with fava's......love em'
We grew up on them too! Still love them!
Great how to make Favas Guisadas Favas stew w/ linguisca so look very delicious, nice informative sharing
Thanks Nena!
hi from karen and coral and ben!
Hi all. Thanks for checking in!
So you eat the beans with the skin on?
Oh yes, you eat the skin. Whether you are making the green favas or the brown ones, if cooked slowly (or is soaked overnight for the dry ones ahead of stewing) then the entire bean will be really tender. If you buy the canned brown or green favas, they will already be fairly soft and cooking for further tenderness will be quick! Just an hour or so of simmer...
@@duanenidia-foodtravelandfun I'm so used to watching how my in-laws eat favas. They never use a fork. Instead with their fingers, peel off the skin and eat the favas with their fingers. I find it too messy and just sloppy. I wonder if they are doing it right.
@@Canadiana71 Were the favas stewed in a sauce with onions, tomatoes and stuff, or just plain boiled?
If the people didn't understand the English how they know about the recipe if you speak Portuguese tell me what you doing
Sorry Maria. This is Duane and I do not speak Portuguese. Only Nidia does.
I'm Portuguese I never make fun of beans that way with beer sorry man but this is you style not Portuguese they need to delete so many about this recipe
Fair enough. This is Duane and I am also Portuguese. and this is the way I make it. There are many versions of many recipes. Being made differently does not mean they are of any less value. I like it this way and hope you enjoy it for what it is. I never tell anyone my way is the only way when it comes to cooking.