Favata Sarda (Italian Sardinian Fava Bean and Pork Stew)

3 days ago
2 min read

Updated: 12 hours ago

Favata Sarda is a robust winter stew of dried fava beans, pork, sausage, cabbage and aromatics. Slow cooking transforms inexpensive ingredients into a dense, savory dish associated especially with northern Sardinia and communal winter meals.

Ingredients

1 lb (450 g) dried fava beans, soaked overnight; 1 lb (450 g) pork ribs; 8 oz (225 g) Sardinian style sausage; 5 oz (140 g) pancetta; 1 small cabbage; 1 onion; 1 celery stalk; 2 garlic cloves; 2 tbsp (30 ml) olive oil; bay leaf; fennel; salt and pepper; water as needed.

Step by Step Preparation

1. Soak and drain the fava beans. 2. Brown ribs, sausage and pancetta lightly. 3. Sweat onion, celery and garlic in the rendered fat and olive oil. 4. Add beans, bay and enough water to cover generously. 5. Simmer gently until the beans begin to soften. 6. Return the pork and sausage. 7. Add cabbage in large pieces during the final stage. 8. Continue cooking until beans are creamy and meats tender. 9. Adjust seasoning only near the end. 10. Rest 15 minutes before serving.

Professional Technique

The stew should thicken through natural bean starch rather than aggressive reduction. Keep the simmer gentle so the fava beans soften without disintegrating completely.