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Favas Verde

  • Yield: 4 to 6 side servings


  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1/2 green bell pepper, finely chopped
  • 4 ounces ground or finely chopped chaurice sausage
  • 1 1/2 tablespoons minced garlic
  • 1/4 teaspoon crushed red pepper
  • 1 (15-ounce) can tomato sauce
  • 1 bay leaf
  • 1 1/2 pounds shelled fresh or thawed frozen green fava beens
  • Salt


  • In a heavy saucepan heat oil and cook the onion and green pepper until veggies are soft, about 4 minutes. Add the chaurice, garlic and crushed red pepper and cook for 2 minutes. Add the tomato sauce and bay leaf and bring to a simmer. Cook for 5 minutes. Add the favas and cook, stirring occasionally, until tender, 6 to 15 minutes if using fresh. (Note: If using frozen favas make sure to peel them before adding them to the tomato sauce. They should cook in about the same length of time, perhaps a little longer, as fresh.) Add a bit of water as needed if the tomato sauce becomes too thick before the beans are tender.
  • When the favas are tender, discard the bay leaf and season with salt, to taste. Serve hot.