Broad (fava) beans are a popular ingredient in Lisbon, and there are lots of different ways to prepare them, from tossing them with garlic and oil to dressing them with finely chopped onion and coriander (cilantro). (Unsurprisingly, they are often found served with finely chopped fried chouriço (chorizo) sausage or bacon.) This is my favourite way to prepare broad beans, which we discovered during a meal at a tiny restaurant called Cantinho Lusitano.
Don’t skip shelling the beans – the leathery shells conceal delicate, sweet, bright green little beans. They are far more delicious without their jackets.