2 medium onions (200 g) finely chopped
4 cloves of garlic minced
1/2 cup of olive oil (120 ml)
1 1/2 pounds of Portuguese smoked sausage (chourisho), cut into thin slices
2 cups of water (480 ml)
2 cups of dry white wine (480 ml)
2 tablespoons of paprika
2 tablespoons of salt
1/4 teaspoon of black pepper
1.2 kg of frozen fava
2 medium onions (200 g) finely chopped
4 cloves of garlic minced
1/2 cup of olive oil (120 ml)
1 1/2 pounds of Portuguese smoked sausage (chourisho), cut into thin slices
2 cups of water (480 ml)
2 cups of dry white wine (480 ml)
2 tablespoons of paprika
2 tablespoons of salt
1/4 teaspoon of black pepper
1.2 kg of frozen fava
In a large skillet, combine the onion, garlic, and olive oil and cook over medium heat, stirring occasionally with a wooden spoon, until the onion is soft (about 5 minutes)
Add the smoked sausage and cook for approximately 3 minutes
Add the water and wine, season with paprika, salt, and black pepper, and simmer, stirring occasionally, until it boils (about 4 minutes)
Add the fava and simmer, stirring occasionally, until most of the liquid has evaporated and the fava is tender (about 30 minutes)
Transfer to a serving dish and serve immediately or at room temperature
If preferred, prepare ahead of time, let cool, cover with plastic wrap and store at room temperature
290 calories per serving
Note: If desired, prepare the day before, let it cool, cover with plastic wrap and store at room temperature.
