Azorean Fava Beans Recipe: Earthy Azorean Tradition With Garlic and Cilantro

This Azorean fava bean recipe brings the rich, earthy flavors of Portugal's Azores straight to your kitchen table. 🌱 The traditional method involves soaking and slow-cooking fava beans until tender, then simmering them with garlic, cilantro, and often pork or chorizo for that signature Azorean depth.

I've perfected this recipe after years of testing, ensuring every bite delivers the hearty, comforting taste of the islands.

The beauty of Azorean fava beans lies in their versatility—whether you're making the classic feijoada dos Açores or a lighter vegetarian version. The beans absorb flavors beautifully, creating a dish that's both simple and deeply satisfying.

With just a few key ingredients and a little patience, you'll achieve a dish that's restaurant-quality at home.

What makes this recipe special is the balance of textures and flavors: tender beans, aromatic garlic, fresh cilantro, and the smoky richness of pork or chorizo. The slow cooking process transforms tough beans into a creamy, flavorful stew that pairs perfectly with crusty bread or grilled meats.

This is comfort food at its finest.

Ready to bring a taste of the Azores to your kitchen? The process is straightforward, and the results are unforgettable. Let's get started on this traditional dish that's as nourishing as it is delicious.

Ingredients for azorean fava bean

Six core ingredients transform into Azorean comfort food that tastes like home.

The fava beans are the star—dried, not canned, for that authentic texture. Soak them overnight (they triple in size), then peel the skins for that creamy finish. Trader Joe's sells them in bulk, but any specialty store or online will have them. The chorizo? Spanish-style if you can find it—it's got that perfect smoky-sweet balance. Skip it for a vegetarian version, but trust me, it's worth the hunt. If you're short on time, the beans can be pressure-cooked for 30 minutes instead of simmering all day.

No cilantro? Fresh parsley at double the amount works in a pinch. The garlic can be roasted for a sweeter flavor—just toss the whole cloves in olive oil and roast at 400°F for 15 minutes. Olive oil matters here—use something fruity, not the cheap stuff. The bay leaves infuse the beans with subtle aroma, so don’t skip them. For extra richness, stir in a splash of Portuguese red wine at the end (about 2 tbsp). And if you're feeling lazy, pre-minced garlic from the jar is fine—just drain it well.

This tastes even better the next day—3-4 days in the fridge, honestly. The beans thicken as they cool, so add a splash of water if it gets too stiff. Freezes beautifully for up to 3 months, though the texture changes slightly. I always make double—one batch for dinner, one for lunches. The bread? Crusty sourdough from the bakery section soaks up all the flavor. Leftovers reheat well with a splash of water to loosen everything up.

Step-by-step instructions for Azorean fava beans

Let's bring this Azorean classic to life with rich, garlicky fava beans that'll make your kitchen smell amazing.

Start by soaking the 2 cups dried fava beans in the 6 cups water overnight in a large bowl. This gives them time to soften properly and removes any bitter compounds. I like to use a colander to drain them the next day, then give them a quick rinse under cold water to remove any loose skins.

Now it's time to remove the skins. Place the soaked beans in a bowl of cold water and gently rub them between your palms. The skins will float to the top—just skim them off with your fingers. Repeat this process until you've removed as many skins as possible. This step might take a few minutes, but it's worth it for that smooth, creamy texture we're after.

Transfer the prepared beans to a large pot and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 1.5 to 2 hours until the beans are fork-tender. You'll know they're ready when a knife slides in easily and they're soft but still hold their shape.

Drain the beans, reserving 1 cup of the cooking liquid for later. This starchy liquid will help create that creamy consistency we want in our final dish. Don't skip this step—it's what makes Azorean fava beans so special.

In a large skillet, heat 0.25 cup of the olive oil over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent. Then add the 8 cloves minced garlic and cook for another 1 minute until fragrant—don't let it brown or it'll turn bitter.

Stir in the 1 tsp smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper. Cook for 30 seconds until the spices are toasted and aromatic. This is where all the deep, smoky flavors come together—don't rush this step.

Add the cooked fava beans to the skillet along with the 2 whole bay leaves and the reserved 1 cup cooking liquid. Stir gently to combine, then reduce heat to low. Let the mixture simmer for 15 minutes, stirring occasionally, until it reaches your desired creamy consistency.

Here's the thing—if it looks too thick, add a splash of water or reserved cooking liquid to loosen it up. We want a smooth, velvety texture that coats the back of a spoon. This is where the magic happens, so keep tasting and adjusting as you go.

Remove the bay leaves and stir in the 0.5 lb sliced chorizo. Cook for 3-4 minutes until the chorizo is heated through and slightly crispy around the edges. This adds that smoky, savory depth that makes this dish truly Azorean.

Finally, stir in the 0.5 cup chopped fresh cilantro and the remaining 0.25 cup olive oil. Taste and adjust seasoning if needed. The cilantro brightens up the dish and cuts through the richness of the beans and chorizo. Serve immediately with the 6 slices crusty bread to soak up every last bit of that delicious sauce.

Make-ahead tips for this azorean fava bean

Overnight Prep

Start your Azorean fava beans the night before by soaking the 2 cups dried beans in 6 cups water for at least 8 hours—this reduces cooking time significantly. I always use a large bowl with a lid or plastic wrap to keep them submerged.