Broad Beans and Chestnuts Stew

“And at exactly five PM,
You call me saying:
I can’t live without you
Love, I don’t know what to do.
Make fava beans with chorizo,
My favorite dish.”

When I grow up

When I was a little boy, I wanted to be a writer. Ok, I was not that little. I was about 16 or 17.

Reading has always been one of my favorite hobbies. Since very young, I’ve always enjoyed reading. Even before I learnt how to read, I was already a fan of books and stories. I used to love audiobooks and my great-grandma’s storytelling. Yes, that’s right – audiobooks. Did you think it was some sort of innovation? No brah, in the 90’s we were already rocking the analog recording version of the audiobooks, with our audiocassettes. Good old times. I had a considerable collection of audiobooks, specially Disney stuff.

When I learnt how to read, my interest for books became more real. Comic books became an addiction. Marvel, DC, Disney and the brazilian Monica’s Gang (Turma da Mônica) were my favorite. Then came the classics – Treasure Island, Twenty Thousand Leagues Under the Sea and The Last of the Mohicans were some of the first books I remember reading, besides those on the school program.

P. R. R. Buchinho

My interest for languages, specially for the portuguese language, made me follow through linguistics and human science in secondary school. Or maybe was just to skip maths. But it’s much more pleasent to believe I was already mature enough to make that call.

Since then, my passion for reading and writing has always been constant. From prose to poetry, my interests are very diverse.

Why did I bcome a chef, you ask? Well, because just like any other dumb 14 or 15 years old kid, I also was a dumb 14 or 15 years old kid. A lot happens during your youth. Making you decide your future at such young age is… hmmmm… stupid.

I still think I actually write better than I cook, but is when I listen to such beautiful rhymes as the ones above, that I’m certain I could have had a brilliant future in literature.


1 Red Onion
5 Garlic Cloves
4 Bay Leaves
1 TBSP of Fennel Seeds
1 Piece of Ginger
1 TSP of grounded Coriander Seeds
2 TSP of Paprika powder
1 TBSP of Smoked Paprika powder
1.5 Liters of Water
2 Cups of dried Broad Beans
2 TBSP of Tomato Pure
700 gr. of Pumpkin
1 Cup of dried Chestnuts
1 Sweet Potato
2 Handfuls of Kale
Black Pepper
Bunch of Coriander (optional)
1 TBSP of Olive Oil (optional)


  • Rinse the fava beans and soak it in water for about 8-12 hours;
  • Netflix marathon;
  • Chop the onion and garlic like a boss;
  • In a large hot pot, stir fry the onion and garlic with the bay leaves, fennel seeds and olive oil;
    • If you don’t feel like adding olive oil or any other fat to your meal, you can “stir fry” it in two tablespoons of water or so;
      • Basically you will be throwing the ingredients to the hot pan, adding two tablespoons of water (more, if necessary) and stiring it until it starts getting golden and tender;
    • I like using olive oil in this kind of food, because it reminds me traditional portuguese food;
  • In the meanwhile, chop the ginger;
    • Put those hands to work, ’cause the food is still cooking;
  • Add in the chopped ginger, grounded coriander seeds, paprika powder, smoked paprika powder, black pepper and a pinch of salt;

Broad Beans 1

  • Let it fry for another minute or so;
  • Drain the fava beans, rinse it again and add it to the pot;
  • Also add in 1.5 liters of cold water;
  • Cover the pot and let it cook, on low heat, for about 1.5 hours;
    • Keep an eye on it, just to make sure it still have enough water and the fava beans aren’t yet cooked;

Broad Beans 2

  • While it cooks and stuff, open a bottle of good red wine and pour yourself a glass;
    • You’re cooking portuguese food, after all;
  • Wash the sweet potato and pumpkin and dice it;
    • I like to leave the sweet potato with the skin on;
    • The pumpkin, depending on the variety (hokaido, for example), could also be eaten with skin;

Broad Beans 3

  • Pumpkin, sweet potato and chestnuts to the pot, stir and cover again;
  • Give a nice rinse to the kale (as it tends to be covered in mud) and stab it like a motherfucker;
  • When the sweet potato is soft and tender, all the rest should be cooked too;
  • Now would be a nice time to check if your food needs more salt, pepper and shit;
    • “Oh my God, I should I know if my food needs more seasoning?” – TASTE YOUR FUCKIN FOOD! ;
  • At last, add in the chopped/sliced/diced/shit/fuck, I have no ideia what did you do to your kale;

Broad Beans 4

  • Serve it with chopped coriander and a glass of good portuguese red wine;

Broad Beans 5

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And keep it green. Keep it real!

Broad Beans 7

Caloric Breakdown:

(1 Service = 1/4 of the Recipe)

Blue – 71% Carbs

Red – 11% Fat

Green – 18% Protein

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