Azoresgal~Life on an Island

Portuguese people have been enjoying fava beans ( broad beans ) for a very long time, way before Hannibal Lecter was having them with Chianti. There are many ways to prepare favas, stewed, baked, in salads, in soup, even fried as a chip. These favas escoadas ( broad beans that are drained ), are served as a petisico (snack ), usually alongside other petisicos, fried linguiça, fried morcela, boiled eggs, and washed down with a nice cold beer or wine. Like every other Portuguese recipe, there are a billion different ways of making these. The first part consists of boiling the fava beans, the second part is adding them to a sauce. The sauce is made up most commonly of onions, garlic, parsley, massa malagueta, olive oil and sometimes vinegar. These are all mixed together, and then added to the fava beans, the sauce is a raw one, not cooked, giving the dish a big bite! So here is where these are different, I like to cook the sauce, I just like how it mellows out the flavors, and  this w...