Portuguese Chourico

Recently on a cold snowy day I decided to make a 'HOT' Portuguese sandwich of Chourico with Peppers and Onions.


The picture below lists the ingredients that make up Chourico.

I purchased the ground Chourico at my local supermarket. Chourico is also sold in links by many other companies here in New England. I decided to try the ground sausage for a change and ease of use.

• 1 Pkg of Chourico (either ground or link style)
• 1 Lg Green Pepper Diced
• 1 Tbsp Minced garlic
• 1 Onion Diced
• 1/2 C Tomato Sauce
• 1/4 C Water
• Hot Pepper Flakes to taste

• Brown Chourico in saucepan

• Add all the rest to browned Chourico
• Cover lower heat and simmer till peppers and onions are tender (about 20 mins on medium low heat)

Serve hot on any type roll you'd like.  Add a little Port Wine and ENJOY!!

Portuguese Fava Beans!!

Fava Bean? Think Broad Bean..or Jack and the Beanstalk!

I decided to make a pan of Portuguese Fava Beans the way my maternal Grandmother made them.

I'm going to visit some relatives I haven't seen in a while and thought I'll bring these along for a fun surprise.




The old fashioned way to make the recipe is to start with 'dried' fava beans and soak them overnight.

I buy canned Fava Beans that work just as well if not better.

This is an easy recipe with few ingredients.

Fava Beans

2 Cans Fava Beans
1/2 C Ketchup
1/4 C Green Relish
1 Lg Onion Diced
1 tsp Garlic Salt (I substituted garlic powder)
1 tsp paprika
Oil or Margerine
Hot Pepper Flakes or Tabasco Sauce
Salt & Pepper

Drain Fava Beans reserving liquid. Put liquid aside for later use in this recipe









Dice onion, render in a little margarine or oil over medium heat until tender.









Add Ketchup, paprika, garlic powder. Let pan come back to simmer.









Add Fava beans, relish, salt&pepper, Tabasco Sauce.
If you like it really hot add more tabasco!













Add 1/2 C - 1 C of reserved bean juice.

Note: (Add more or less while cooking if beans seem too thick)

 
Let simmer over low heat stirring on occassion (until thick) about half an hour.






Serve up piping hot!