All posts by Lucy Pepper

Lucy Pepper is an illustrator, artist and writer, and is the co-author of "Eat Portugal" with Célia Pedroso. Lucy is a columnist on the newspaper, Observador, where she writes about all things Portuguese. She helps out with tours occasionally, but is usually to be found this side of the computer screen.

Portuguese Broad Bean Stew

or rather, Favas com Enchidos.

This is one of my favourite things to eat… on one hand, it’s full of broad beans, good healthy things that they are, and on the other, a load of enchidos (lit. “stuffeds”), Portuguese cured sausages of varying kinds, not particularly healthy, but delicious, unctuous and filling.  In this recipe, I used chouriço (paprika-y, garlicky, smokey meat), morcela (slightly cumin-y blood sausage) and farinheira (flour and fat flavoured with “essence of Portugal”… smoke, garlic, pork )

enchidosforfavas

This is how I make it at home. One pan, not much fuss. Easy.

(you might spot chopped up purple carrot in the photo… well, that’s just me getting excited about having found purple carrots in the market… it is entirely not a normal ingredient for Favas, but it did turn the sauce a pleasing purple colour… if you like purple, well, you know what to do)

to feed 4…. 
750g fresh broad beans
1 onion, coarsely chopped
100g chopped up fatty bacon
200g belly pork, cubed
half a farinheira, sliced in thick slices
half a chouriço, ditto
half a morcela, ditto
a good handful of fresh mint, unchopped
a good handful of fresh coriander/cilantro unchopped
(probably no need for salt or garlic, as they are abundant in the enchidos, but see if it needs extra salt at the end of cooking).

In a pan or a wok, anything with a lid, gently fry the enchidos with the bacon, until their fat is rendering out. You have to be careful with the farinheira and morcela (if it’s a particularly friable kind), otherwise they can disintegrate… for lovers of farinheira and morcela, that’s no biggie, but you never know. Add the belly pork and seal it in the fat from the enchidos.

You can extract the meats at this point, to put back later, but I don’t. I want every last bean soaking up every last drop of sausageness for all of the cooking time.

Add the onions to the mix and let them become transparent, then add the broad beans and a cup of water and the herbs and stick the lid on.  GENTLY stir it (remember the soft enchidos) from time to time, and leave to simmer for about an hour on a low flame.

Bingo. Favas com Enchidos. Eat with bread, to soak up the (purple) juices.

favascomenchidos

The book, the tours and now… the blog!

Welcome to Eat Portugal!

eat_portugal_AFFirst it was a book.

Then it was a book and guided eating tours of Lisbon…

Now it is a book, guided eating tours AND a blog!

The second edition of the Eat Portugal (Lua de Papel, 2015) will be available shortly, check back here for details, or follow us on twitter or facebook

Find out about Célia’s Food Tours here. The tours are great fun and a really good introduction to Portuguese cookery and to the beautiful city of Lisbon.

As for the blog, well, there’s so much to be enjoyed about Portuguese food, so we’ll be writing/photographing/filming/cooking up a storm in here too, as often as we can.

So, stay tuned, visit regularly, book your flights, see what delicious things we have to share with you from the beautiful, wonderful, fantastic, crazy city of Lisbon.

Volte sempre!