Portuguese fava bean stew, often called favas guisadas, is a hearty one-pot dish of broad beans simmered with pork, chouriço, tomatoes and herbs. This version uses frozen shelled favas for convenience and builds a savory sauce with onion, garlic, white wine and stock; recipes vary by region and family, so the seasoning and meat can differ.
Ingredients
- 2 lb (900 g) frozen shelled fava beans, also called broad beans
- 1 lb (450 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) Portuguese chouriço, preferably cured, cut into ¼-inch (6 mm) slices
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, about 1 cup (150 g) finely chopped
- 1 medium carrot, about ½ cup (75 g) finely diced
- 4 garlic cloves, about 12 g, finely chopped
- 2 tbsp (30 g) tomato paste
- 1 can diced tomatoes, 14.5 oz (411 g), with their juices
- ½ cup (120 ml) dry white wine
- 3 cups (710 ml) low-sodium chicken stock
- 1 bay leaf
- 1 tsp (2 g) sweet paprika
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- ¼ tsp (0.5 g) red pepper flakes, optional
- ½ cup (15 g) chopped fresh cilantro, plus extra to serve
- 2 tbsp (8 g) chopped flat-leaf parsley, optional
- 1 tbsp (15 ml) lemon juice, optional, for finishing
Instructions
- Prepare the ingredients. Keep the fava beans frozen until you need them; there is no need to thaw them first. Cut the pork into similarly sized cubes so they cook at roughly the same pace. Chop the onion, carrot and garlic, slice the chouriço, and measure the remaining ingredients. This preparation takes about 20 minutes.
- Brown the pork and chouriço. Set a heavy Dutch oven or large lidded pot over medium-high heat and add the olive oil. When it shimmers, arrange the pork in a single layer, working in batches if needed. Brown it for about 7 minutes, turning the cubes to color several sides. Transfer the pork to a plate. Add the chouriço and cook for about 3 minutes, stirring, until it releases some of its red-orange fat and begins to brown. Leave that flavorful fat in the pot.
- Soften the aromatics. Add the onion and carrot to the pot and cook for 5 minutes, stirring and scraping up browned bits. Stir in the garlic, paprika, black pepper and optional red pepper flakes; cook for 1 minute, just until fragrant. Add the tomato paste and stir for another minute so it darkens slightly. If the pot looks dry, lower the heat rather than letting the garlic or paste scorch.
- Build the braising liquid and cook the pork. Return the pork and any accumulated juices to the pot. Pour in the wine and scrape the bottom to loosen the browned fond. Let it bubble for 1 minute, then add the diced tomatoes, stock, bay leaf and salt. Bring the liquid to a gentle boil, cover, and lower the heat so it simmers steadily for 40 minutes. Check occasionally: if the liquid boils hard, reduce the heat; if it is not simmering, raise it slightly. The pork should be well on its way to becoming tender.
- Add the favas and finish the stew. Stir in the frozen fava beans and chouriço. Bring the pot back to a gentle simmer, cover, and cook for 15 minutes. Remove the lid and simmer for 5 more minutes, stirring carefully, until the beans are tender and the sauce is a little thicker. Some favas will soften or split and naturally thicken the broth; avoid vigorous stirring if you want more whole beans. Check a large pork cube with a food thermometer: USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork. This stew simmers beyond that temperature; let it stand for 5 minutes before serving.
- Season and serve. Remove the bay leaf. Stir in the cilantro and optional parsley, then taste the broth. Add more salt or pepper if needed, and use the optional lemon juice if you would like a brighter finish. If the stew is thicker than you prefer, stir in a splash of hot stock or water; if it is too loose, simmer it uncovered for a few minutes before adding the herbs.
Tips
- Choose beans for the texture you want. Frozen shelled favas are convenient and keep their shape reasonably well. Very large beans can have leathery outer skins; after thawing, pinch off any skins that seem especially tough. Fresh shelled favas work too, but their cooking time varies with size and maturity, so start checking them after about 12 minutes in the stew.
- Look for Portuguese chouriço. It is a seasoned, cured sausage with a distinctive paprika-rich flavor, not exactly the same as Mexican chorizo. Spanish chorizo or Portuguese linguiça is a practical substitute. Mexican chorizo is usually softer and more heavily spiced; if you use it, brown it separately and drain excess fat, then taste before adding the recipe’s full amount of salt. For uncooked ground-pork sausage, cook it to 160°F (71°C), the USDA FSIS safe minimum for ground meat.
- Keep the simmer gentle. A hard boil can break the beans apart and make the pork fibers seem dry. The liquid should show small, steady bubbles. Use a heavy pot and stir from the bottom occasionally, especially after adding the beans, so the tomato base does not catch.
- Adjust salt at the end. Chouriço and stock can both contribute plenty of salt, and their levels vary. Starting with the measured teaspoon and tasting after the stew has reduced is more dependable than seasoning heavily at the beginning. A little lemon at the end can sharpen the flavor without requiring more salt.
Serving Suggestions
Serve the stew hot in shallow bowls, with plenty of the tomato-and-stock sauce. Crusty bread is useful for soaking up the broth, while boiled or steamed potatoes make the meal more substantial. Plain rice is another good choice when you want something mild alongside the smoky sausage and rich pork. A simple green salad dressed with olive oil and vinegar adds a fresh, crisp contrast.
Put extra chopped cilantro on the table so everyone can add it to taste. If you are serving several sides, keep them simply seasoned; the stew already brings salt, paprika and savory sausage flavor. For a more relaxed meal, serve the pot at the table with bread and let diners help themselves. The beans are tender, so ladle gently rather than stirring the pot repeatedly just before serving.
Variations
Make it without pork: Leave out the pork and chouriço, use vegetable stock, and add 8 oz (225 g) sliced mushrooms with the onion. Increase the paprika slightly if you miss the sausage’s smoky note. The result is a lighter, meat-free bean stew, though it will not have the same cured-meat flavor as the traditional-style version.
Use a different sausage: Spanish chorizo or linguiça gives a close savory, paprika-forward result. A smoked sausage can work in a pinch, but it usually tastes milder and less like Portuguese chouriço. Slice it and brown it as directed; taste the finished broth before adding extra salt.
Add leafy greens: Stir in 3 packed cups (90 g) chopped kale or collard greens during the final 10 minutes. For tender spinach, add 3 cups (90 g) during the last 2 minutes instead. The greens bring a fresh, slightly earthy note and make the pot more varied without changing the basic method.
Use fresh or dried favas: Fresh shelled beans can replace frozen ones in the same weight, but begin checking early because young favas may cook faster. Dried favas are not a direct, same-time swap: soak them according to their package directions and cook them separately until nearly tender before adding them. Their soaking and cooking time depends on age and size, and adding hard dried beans directly to the stew can leave them undercooked while the pork overcooks.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, ideally in shallow, covered containers so they chill evenly. The stew keeps for 3–4 days in the refrigerator. The beans may soften further as they sit, and the sauce often thickens overnight; loosen it with a little water or stock when reheating. For longer storage, freeze it in meal-size airtight containers for up to 2–3 months for best quality. Thaw frozen portions in the refrigerator overnight rather than leaving them on the counter.
Reheat only the portion you plan to eat, on the stovetop over medium-low heat, stirring gently until it is steaming throughout. Add a splash of water or stock if needed, and bring leftovers to 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers, checking with a food thermometer. You can also reheat a covered portion in the microwave, pausing to stir so the center heats evenly; verify that it reaches 165°F (74°C). Refrigerate any uneaten reheated portion promptly and avoid repeatedly cooling and reheating the full pot.
Frequently Asked Questions
Do I need to soak frozen fava beans?
No. Frozen shelled favas are ready to cook and go straight into the simmering stew. If you thaw them first, they may need a few minutes less cooking, so check for tenderness early. Dried favas are different: they usually need soaking and a separate, longer cooking period before they are tender enough to add.
Can I make this stew without wine?
Yes. Replace the ½ cup (120 ml) white wine with the same amount of additional chicken stock or water. Wine adds acidity and a little depth, but the tomatoes already provide some brightness, so the stew will still be flavorful. If you omit it, scrape the pot well after adding the stock to lift the browned bits.
How can I tell when the fava beans are done?
Taste one: it should be tender through the center but not completely mushy. Frozen beans differ in size and maturity, so use the stated 20 minutes as a guide rather than an absolute. If they are still firm, simmer for another 3–5 minutes and check again; add a splash of stock if the pot is getting too thick.
Can I prepare Portuguese fava stew ahead?
Yes. You can cook it a day ahead, cool it promptly and refrigerate it, then reheat it gently until it reaches 165°F (74°C). The flavors settle as it rests, but the beans will soften somewhat. If you prefer firmer beans, prepare the pork-and-tomato base ahead and add the favas while reheating, allowing enough time for them to become tender.
What can I use instead of cilantro?
Flat-leaf parsley is an easy substitute and is already listed as an optional herb. It gives a cleaner, less citrusy finish than cilantro. You can use parsley alone, combine the two, or leave out fresh herbs; a small squeeze of lemon just before serving can bring some brightness back to the finished stew.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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