being from the southcoast I loved this recipe.I cannot wait for my children (both who live in different states to come home so I can cook this for them. Thank you Dawn!
My husband's family is from the Cape Verde Islands and the dish is so close to a dish his mother makes....
I had these last night at the Feast of the Blessed Sacrament in New Bedford last night - this version is very good but different than the ones at the "festa" which were in a much browner sauce and tasted like there was no tomato sauce at all. Also they tasted like they might've been cooked with smoked ham hocks or something as they had a distinctly meaty flavor but had very little chourico. I liked your recipe very much; I also liked the version at the feast just wondering what might've made those so different.
Really really tasty although I made a decent number of substitutions due to various items being unavailable. I didn't have very many fava beans and I subbed in a Mexican chorizo and red chili sauce because my local supermarket didn't have chourico or chili paste available. Served it over rice. Will definitely be making again! Also see this website if you used fresh beans like I did: http://chefinyou.com/2009/05/how-to-cook-fava-beans/
This was really good. Loved the chourico the flavors blended well and filled the house with an amazing aroma.
I used ketchup instead of tomato sauce. It adds a nice little zip.
This was really yummy. However the second time that I made it I used only 1/2 tablespoon of chile paste.:)
Loved the recipe!! Make it all the time!!!
first thanks for the recipe. it has great flavor! im not meaning to be critical and have never had authentic Portuguese food to compare this to! but this didnt turn out like i expected/hoped so in an attempt to be helpful heres what ill do next time and why: at first i thought there were typos because of the huge amt of paprika sausage beans and onion with such tiny amts of liquid but others said they made it so i forged ahead. i only had about 2 cups of fresh fava beans so i halved the suggested amt of sausage as well but quickly realized i still needed the FULL amt of liquid. i even ended up adding at least double the tomato sauce. the cook time is long and without a lid it comes out as a very thick chunky 'sauce'. it would be good served over rice pasta polenta or other dry grain base. but as written it just doesnt make very much (we got 3 servings out of it though we didnt use full beans or sausage) and IMO wasn't a stand alone meal like i hoped.
