Favas
Posted: 17 Apr 2015, 20:15Or broad beans to the rest of us 
Had this dish years ago in the Alentejo and managed to find a sort of recipe.
No need to tke the skin off, but preferably use young ish beans. About a kilo, for this recipe.
Chop a small onion, slice about 3 cloves of garlic, thinly, add chorizo or something similar - I used block presunto, cubed.
In a heavy pan (one that can also go in the oven) pour in about 3 tablespoons of olive oil and very gently soften the onion, garlic and chorizo.
Then lob in the beans, dry white wine or sherry or even port (I only had red
) about 200ml of cold water and bring to boil.
Once boiled, put in oven, on a pre-heat of 170C - I turned mine down to 150, as I now have - ta da!!! a fan assisted oven - for about 1 and a half hours.
Gert lush, t'was. We had ours with pork loin and entremeadas, done on the bbq.
Had this dish years ago in the Alentejo and managed to find a sort of recipe.
No need to tke the skin off, but preferably use young ish beans. About a kilo, for this recipe.
Chop a small onion, slice about 3 cloves of garlic, thinly, add chorizo or something similar - I used block presunto, cubed.
In a heavy pan (one that can also go in the oven) pour in about 3 tablespoons of olive oil and very gently soften the onion, garlic and chorizo.
Then lob in the beans, dry white wine or sherry or even port (I only had red
) about 200ml of cold water and bring to boil.Once boiled, put in oven, on a pre-heat of 170C - I turned mine down to 150, as I now have - ta da!!! a fan assisted oven - for about 1 and a half hours.
Gert lush, t'was. We had ours with pork loin and entremeadas, done on the bbq.