Portuguese Favas Recipe: Traditional White Bean and Pork Stew

This stew brings Portuguese comfort food to your table with traditional flavors that have fed generations. The combination of white beans and pork creates a hearty dish that’s both rustic and deeply satisfying.

What makes this version special is the slow cooking method, which allows the beans to absorb the rich, savory broth while the pork becomes fall-apart tender. It’s a meal that rewards patience with every spoonful.

By the time it’s done, you’ll have a thick, flavorful stew with tender beans and melt-in-your-mouth pork. The aroma alone will draw everyone to the kitchen.

Serve it with crusty bread to soak up every last bite. This is home cooking at its most authentic.

Ingredients for Portuguese Favas

Simple ingredients for a hearty stew with traditional Portuguese flavors and tender beans.

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The beans are the foundation here. Great Northern or cannellini hold their shape best after slow cooking. I grab mine from the bulk bins at Whole Foods—cheaper and you can get exactly what you need. The pork shoulder should have good marbling (that fat keeps it moist during the long cook). Most supermarkets sell it pre-cubed, but ask the butcher to cut it into 1-inch chunks if not.

No pork shoulder? Pork butt works just as well. Fresh out of white beans? Navy beans are a decent backup (they soften faster, so add them 30 minutes later). The tomato paste adds depth—those squeeze tubes at Trader Joe’s are perfect for avoiding waste. If you don’t drink wine, extra broth with a splash of lemon juice mimics the acidity.

This stew tastes even better the next day. Keeps in the fridge for 4-5 days or freezes for 3 months. I like to portion leftovers into containers for easy lunches—just reheat with a splash of water.

Step-by-Step Instructions for Portuguese White Bean and Pork Stew

This traditional method delivers rich, hearty flavor with every spoonful.

Step 1: Soak and Prepare the Beans

Rinse the 1 lb Dried White Beans under cold water to remove any debris. Place them in a large bowl and cover with water by at least 2 inches. Let soak overnight or for at least 8 hours at room temperature.

You’ll know they’re ready when the beans have nearly doubled in size and feel slightly softer when pressed between your fingers. Drain and rinse again before using—this removes excess starch and prevents a cloudy cooking liquid.

Step 2: Brown the Pork and Aromatics

Heat the 0.25 cup Olive Oil in a large, heavy pot over medium-high heat. Add the 1 lb Pork Shoulder chunks and sear for 5-7 minutes until browned on all sides. Remove the pork with a slotted spoon and set aside.

In the same pot, add the 1 whole Onion, 2 whole Carrots, and 2 pieces Celery Stalks. Sauté for 5 minutes until the vegetables soften and the onion becomes translucent. Stir in the 4 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Step 3: Build the Stew Base

Add the 2 tbsp Tomato Paste to the pot and cook for 1-2 minutes, stirring constantly to prevent burning. This step deepens the flavor and removes the raw taste from the tomato paste.

Return the pork to the pot along with the drained beans, 4 cups Vegetable Broth, 2 pieces Bay Leaves, 1 tsp Dried Oregano, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine and bring to a gentle boil.

Step 4: Simmer to Perfection

Reduce the heat to low, cover the pot, and let the stew simmer gently for 1.5 to 2 hours. Stir occasionally to prevent sticking, and check that the liquid level remains consistent.

You’ll know it’s done when the beans are tender but not mushy and the pork falls apart easily with a fork. The stew should have a thick, hearty consistency with the beans absorbing much of the liquid.

Step 5: Finish and Serve

Once the stew is done, stir in the 1 tbsp Red Wine Vinegar. This adds a bright, tangy note that balances the richness of the pork and beans. Let the stew sit for 10 minutes off the heat to allow the flavors to meld together.

Taste and adjust seasoning if needed, though the flavors will deepen further as it rests. Serve hot in bowls, garnished with a drizzle of olive oil and crusty bread on the side to soak up every last bit of the delicious broth.

Dietary Considerations for This Dish

Vegetarian Adaptation

For a meat-free version, replace the pork with 1 lb mushrooms or 14 oz extra-firm tofu. Sear the mushrooms until golden brown—they’ll absorb the stew’s flavors beautifully. Tofu should be pressed and cubed first for the best texture.

Gluten-Free Status

This recipe is naturally gluten-free as written. Just double-check your vegetable broth and tomato paste labels to ensure no hidden wheat. I always grab San Marzano tomato paste for peace of mind. 💪

Lower Sodium Option

Cut the salt by half and use low-sodium vegetable broth. The red wine vinegar and tomato paste still provide plenty of flavor. Taste and adjust at the end—you can always add more salt if needed.

Dairy-Free Friendly

No dairy here, so this stew is safe for lactose-intolerant diners. If you want to add creaminess, stir in ½ cup coconut milk at the end. It won’t overpower the dish’s rustic character.

Nut Allergy Note

This dish contains no nuts, but be cautious with store-bought broths—some brands process them in facilities that handle nuts. I recommend Imagine Foods for their dedicated allergy-friendly facility. 🥗

High-Protein Boost

Add 1 cup cooked lentils along with the beans for extra protein. They’ll soften during the simmer and blend right in. This is a great way to stretch the meal for hungry crowds.

Frequently Asked Questions