North-Eastern beans

North-Eastern beans

Fava nordestina

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
300g dried whole broad beans, soaked in cold water overnight
80ml olive oil
2 onions, finely chopped
3 garlic cloves, crushed
1 red capsicum, finely chopped
500ml chicken stock
sea salt
1 handful coriander leaves, chopped
2 1/2 tablespoons white wine vinegar, or to taste

Method

  1. Drain the broad beans, then transfer them to a saucepan and add enough cold water to cover them. Bring to a simmer, then cook the beans over a medium–low heat for 35 minutes, or until tender. Drain and set aside.
  2. Heat the oil in a large saucepan over a medium heat, and add the onions, garlic and capsicum. Cook, stirring, for 8 minutes, or until softened. Add the beans and the stock, adding extra stock or water if necessary to just cover the beans, then bring to a simmer. Cook for 10–15 minutes, or until the stock has reduced slightly.
  3. Season the beans well with sea salt and freshly ground black pepper. Stir in the coriander and vinegar, and serve warm as a side dish.

Note

  • Inspired by traditional fava nordestina, this dish is a little different to the way it is usually prepared in Brazil. It is still highly delicious!
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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