Portuguese Fava Bean Stew with Spicy Chorizo (Favas com Enchidos)
Portuguese fava bean stew with spicy chorizo (favas com enchidos) — slow-simmered with massa de pimentão, white wine, paprika, and bay leaves. A Porto restaurant classic made at home. Serve with crusty bread and don't miss a drop.
Ingredients
- 1 small onion finely diced
- 2 cloves garlic minced
- 5¼ oz 150g spicy Portuguese chorizo sliced
- 1 chicken bouillon cube
- 2 tsp smoked spicy paprika
- 1 tsp sweet paprika
- 2 fresh bay leaves or 3 dried
- 1 cup dry white wine
- 1 tsp dried oregano
- 2 tbsp massa de pimentão (red pepper paste) or 1/4 cup roasted red peppers
- 2 tbsp tomato paste
- 1 lb frozen fava beans or 20–25 minutes for fresh favas
- 2 cups water plus more as needed
- Squeeze of fresh lemon juice to finish
- Salt and pepper to taste
Instructions
- Place chorizo slices in a large heavy-bottomed pot or Dutch oven and render over low heat. Cook slowly until the fat releases and the edges start to crisp slightly, about 5–7 minutes. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
- Add the diced onion to the chorizo oil along with the smoked paprika, sweet paprika, and dried oregano. Cook over medium heat, stirring occasionally, until the onion is soft and the spices are fragrant, about 5 minutes.
- Add the garlic and cook for another minute.
- Crumble in the bouillon cube, stir to combine, then add the massa de pimentão and tomato paste. Stir well and let cook for 2 minutes to deepen the flavors.
- Add the bay leaves and pour in the white wine. Let cook uncovered, stirring occasionally, until the wine reduces by half, about 5–7 minutes.
- Add the fava beans and 2 cups of water. Stir to combine, bring to a gentle boil, then reduce heat to low. Add the reserved chorizo back in.
- Simmer uncovered, adding small amounts of water as needed to maintain a thick, saucy consistency. Cook until favas are tender — about 20–25 minutes for fresh favas, up to 60 minutes for frozen depending on size. Taste and adjust.
- Finish with a squeeze of lemon juice. Taste for seasoning and adjust salt and pepper.
- Serve hot with plenty of crusty bread for sopping up the sauce.
Notes
- Massa de pimentão is a Portuguese red pepper paste made from roasted red peppers, garlic, olive oil, and salt. It's a pantry staple in Portugal and worth seeking out at international grocery stores or Amazon.
- In a pinch, substitute with ½ roasted red pepper blended with a splash of olive oil and a pinch of salt — not identical, but it adds a similar depth.
- Fresh bay leaves add a more floral, aromatic quality than dried. If you can find them at a specialty store or market, use them.
- This stew keeps well in the fridge for 3–4 days and often tastes better the next day as the flavors deepen. Freezes for up to 3 months.
- Traditional versions of favas com enchidos use multiple types of sausage — chouriço, blood sausage (morcela), bacon, and pork ribs. This simplified version uses spicy Portuguese chorizo only, which carries the dish beautifully on its own.
Calories: 309 | Total Fat: 10g | Saturated Fat: 4g | Carbohydrates: 26g | Fiber: 8g | Sugar: 5g | Protein: 17g | Sodium: 778mg Calculated using USDA FoodData Central. Values approximate. Sodium reflects bouillon cube and chorizo — use low-sodium bouillon or omit to reduce.
