Fava Nordestina with Charque
A hearty, comforting dish straight from northeastern Brazil: tender fava beans simmered with charque (salted dried beef), fresh herbs and a fragrant broth. Easy on the wallet and full of flavor, it's best served with fluffy white rice and a splash of homemade vinegar. The kind of meal that gathers everyone around the table.
🛒 Ingredients
6 servings
- 500 g dried fava beans
- 400 g charque (salted dried beef), in pieces
- 1 beef rib bouillon cube
- 1/2 onion
- 1/2 bell pepper
- 1 pinch ground black pepper
- 1 tablespoon oil
- Fresh cilantro and chives, finely chopped
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Directions
- 1
Pressure-cook the fava beans in plain water for 10 minutes.
- 2
Drain the beans and rinse them under running water.
- 3
In another pot, chop the charque and blanch it with a pinch of salt so the salt leaches out of the meat.
- 4
Combine the cooked beans with the blanched charque, add the black pepper and bouillon cube, and bring to a simmer.
- 5
In a skillet, sauté half the bell pepper and onion in a tablespoon of oil, then add the beans.
- 6
After about 5 minutes, stir in the finely chopped cilantro and chives, let the broth thicken, and serve.
- 7
Serve with vinegar, white rice, and roast beef if you like.
💡 Chef's Tip
Charque is very salty, so blanch it well and taste before adding more salt. For a thicker broth, let the beans reduce uncovered at the end.
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