Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Favas à portuguesa have an intense flavour and are common in family cooking, taverns and spring lunches.
The dish combines tender broad beans, sausages and herbs, creating a rich sauce to accompany bread or rice.
Ingredients
- 800 g fresh or frozen broad beans
- 200 g pork ribs (entrecosto), cut into pieces
- 150 g of chouriço
- 100 g toucinho (Portuguese salt pork) or bacon
- 1 chopped onion
- 3 garlic cloves
- 1 bay leaf
- Mint or coriander
- Olive oil, salt and pepper
Method
- Brown the pork ribs and toucinho or bacon in olive oil.
- Add onion, garlic, bay leaf and chouriço.
- Add the broad beans and stir them through the sautéed base.
- Partially cover with water and cook over low heat.
- When the broad beans are tender, adjust the seasoning.
- Finish with fresh herbs.
Tips from Empório Portugal
- Very ripe broad beans require longer cooking.
- Mint brings freshness to the dish.
- Season cautiously because the cured meats are already salty.
Possible substitutions in Brazil
- Frozen broad beans work well.
- A small amount of Brazilian bacon can replace toucinho.
Pairing
A red wine from Ribatejo or Dão. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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