Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Favas à portuguesa have an intense flavor and appear in family, tavern, and spring lunch versions.
The dish combines soft legumes, sausages, and herbs, creating a rich sauce to accompany bread or rice.
Ingredients
- 800 g of fresh or frozen favas
- 200 g of pork ribs in pieces
- 150 g of chorizo
- 100 g of bacon
- 1 chopped onion
- 3 cloves of garlic
- 1 bay leaf
- Mint or cilantro
- Olive oil, salt, and pepper
Preparation method
- Brown the pork ribs and bacon in olive oil.
- Add onion, garlic, bay leaf, and chorizo.
- Add the favas and mix them into the sauté.
- Partially cover with water and cook on low heat.
- When the favas are soft, adjust salt and pepper.
- Finish with fresh herbs.
Tips from Empório Portugal
- Very mature favas require longer cooking.
- Mint brings freshness to the dish.
- Control the salt due to the sausages.
Possible substitutions in Brazil
- Frozen favas work well.
- Brazilian bacon can replace bacon in small amounts.
Pairing
Red wine from Ribatejo or Dão. Content intended for those over 18 years old. Drink responsibly.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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