Provincetown Portuguese Cookbook

Appetizers   FAVA BEANS, also known as horse beans, are a really popular snack food among the Portuguese. Marinated and highly seasoned, fava beans improve with age. Great with beer, favas used to be one of the more popular hors d'oeuvres on the menu at Cookie's Tap. Situated in the West End where Gallerani's Restaurant is today, Cookie's was a favorite with locals and visitors alike. Started by the late Friday Cook as a fishermen's hideaway (no women allowed), Cookie's served lots of local color as well as Portuguese food, which was prepared by Friday's wife Clara in their home next door to the restaurant. When Friday passed away, Joe and Wilbur Cook, Friday's sons, took over the business. Clara continued preparing the Portuguese specialties. Cookie's was the only place in town that served fresh fava beans. Now that Cookie's has closed its doors, fava beans are only available in private homes. Because of the differences between them, two recipes for favas are offered in this cookbook. Mariana's Favas Mariana Raposo 2 cans of favas 3/4 c. cooking oil 4 tbsp. parsley 1/2 tsp. cinnamon Salt 3 cloves of garlic 2 large onions, thinly sliced 1 small, hot pepper 1/2 tsp. ground allspice 1 pint tomatoes Make the sauce by heating the oil. Add the onion and garlic. Sauté until the onion is soft. Add the rest of the ingredients and simmer for 10 minutes. Add the favas and simmer for a few more minutes.

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls Louise's Favas Louise Malaquias DeSilva 2 to 3 onions, sliced 4 cloves garlic, minced l lb. chouriço, skinned and broken up 1 large can crushed tomatoes 1/2 tsp. crushed hot pepper 2 tsp. chopped parsley 2 cans drained fava beans 1 large bag of corn chips or a bag of pita bread Sauté the onions, garlic and chouriço. Oil isn't necessary since the chouriço is full of fat, which will render very quickly. When the onions have wilted, add the crushed tomatoes, hot pepper and parsley. Simmer for 1 hour. Add the drained fava beans and simmer one-half hour longer. Serve with corn chips or slice a package of pita bread in half and fill with the bean mixture.