Sausage & Fava de Toscano
Saw the posts regarding what to do with dried fava and had to share this...
Please note I'm using the unshelled fava which are large and much darker than the dried, shelled beans and also have a beefier, fresher taste when cooked.
1. Take 1lb dried fava beans and soak for two hours in hot water, changing the water often.
In the meantime, which the beans are softening....
1. Saute one whole white onion and 1lb of coarsely chopped carrots (large pieces) in good first press olive oil in a large soup pot.
2. Grill 1lb of italian sausage and let rest.
3. Add 1c. of a hearty red wine to the saute pot with the onions and carrots once the onion has melted down and become translucent.
4. Cut the sausage into chunks and add to the pot.
5. Shell the fava beans and add the still mostly hard inner bean to the soup pot. Continue to saute over a low heat until you're done with all the shelling and all the beans are in.
6. Add two quarts of beef stock and put to a slow simmer for at least one hour, and up to 4 hours.
7. Serve with a paper thin shaving of pecorino cheese on top of the soup and a loaf of good, crusty bread.
This soup is one of those recipes that's an event in itself... try it on a rainy Sunday when the delicious smell will fill the whole house.