Yield: 4 servings
Measure | Ingredient |
---|---|
1.00 pounds | dry fava beans; soaked overnight in |
1 \N | ; cold water to cover |
1 \N | salt; to taste |
1.00 tablespoon | olive oil |
½ pounds | chorizo; chopped |
½ cup | chopped onion |
¼ cup | chopped green bell pepper |
2.00 tablespoon | chopped parsley |
1.00 tablespoon | chopped garlic |
1½ teaspoon | red pepper flakes |
2.00 cup | homemade or prepared tomato sauce |
4.00 cup | water |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
Drain fava beans and rinse them under cold running water. Transfer beans to a large saucepan or soup pot with enough cold water to cover. Bring to a boil, reduce heat to simmering and cook until tender, 1 to 1½ hours. Skim foam from surface and add more water, if needed. Add salt, to taste, in last ½ hour of cooking. Remove from heat and allow beans to cool in their liquid at least 30 minutes. In a large skillet heat oil over medium heat and add chorizo, onion and green pepper. Saute, stirring and breaking up sausage, until browned and onion is tender, 5 to 7 minutes. Add parsley, garlic, red pepper flakes and drained fava beans. Cook, stirring, 1 minute. Stir in tomato sauce and 4 cups water; season to taste with salt and pepper. Bring to a boil, cover and reduce heat to simmering. Cook, stirring once or twice, until flavors are combined and beans are very tender, 25 to 30 minutes. This recipe yields 4 to 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-044 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
11-23-1996
Recipe by: Miss Hilda - (whoever she may be) Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000