Duane shows us all how to make favas guisadas, or as we call it in English fava stew, with linguica. No canned favas here, nope Duane went the traditional route and soaked the dry fava beans over a night or two till they were plump and ready to throw in the stew pot.

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Portuguese Favas Recipe
Ingredients:
• 1-1/2 tubes linguica cut into ¼ in thick chunks
• 4 med onions chopped into large chunks of about 6 pieces per onion
• 2 bags dry favas or 4 15.5 oz cans – Can use green or brown fava beans
• 2 15.5 oz cans tomato sauce
• 2 cans tomato paste
• ¼ cup minced garlic or 2 - 3 heads of garlic
• ¼ cup olive oil
• 6 cups chicken broth
• 2 16-ounce beers – light beer works well. Can be older, but not flat beer
• ¼ - ½ cup Franks red hot or other preferred hot sauce
• ¼ - ½ cup hot crushed red pepper – to taste
• 2 tsp salt
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp paprika (smoked preferred)
• 1 tsp red pepper flakes
• ½ tsp black pepper

For dried favas do the following prep:
Add 1 gallon of water to a large pan. Add ¼ cup of coarse salt and mix it until dissolved.
Place the dry beans into the pan and cover it. Soak at room temp for 48 hours.
Once complete, drain the beans and replace the water using 1/8 cup of salt.
Bring the beans to a boil on the stove and cook over medium-high heat for about 1 hour.
This step will help soften the skins on the beans making the rest of the cooking process easier.

Recipe instructions:
Add olive oil to a large pan and add onions. Cook until they begin to soften.
Once soft, add garlic and salt. Cook 5 minutes
Add half of the chicken broth and all the linguica and cook till boiling.
Add half the tomato sauce and half the tomato paste and mix well. Return to boiling
Add favas and 1 beer returning to a boil on a low flame.
Once boiling add remaining seasonings, crushed pepper, and hot sauce to taste.
Add remaining tomato sauce, paste, and chicken broth. Return to boiling over a low flame.
Mixture should be slightly thick like stew.
Continue to cook beans over a very low simmering heat.
Stir every 10 minutes to prevent burning. This will be a long process.
After about 1-1/2 hours (for dry beans, 1 hour for canned), add second beer and continue to simmer and stir for another 1-1/2 hours (for dry beans, 1 hour for canned).
Cook beans until they are nicely browned, and the skins have softened. With dry brown beans this will likely take about 4 hours total. With canned beans, it will be significantly shorter finishing in about 2-1/2 hours.
Serve as an appetizer, or a side dish with white rice.