Ervilhas Guisadas

What are Portuguese Stewed Peas? 

Portuguese stewed peas, known as ervilhas guisadas, are a classic home-style dish made by simmering green peas with onions, garlic, chouriço, and a lightly seasoned broth until everything becomes tender and flavourful. The result is a comforting stew that’s both simple and satisfying.

In many homes, mine included, this dish is often finished with eggs gently poached right in the pot, making it hearty enough to serve as a main meal. Like most traditional Portuguese recipes, it relies on simple ingredients to create bold flavours and filling results. 

Why You’ll Love This Recipe

• One Pot - Everything cooks together in a single pot, making cleanup easy while allowing all the flavours to build as the peas simmer.
• Fuss-Free - Just combine the ingredients, and let the stovetop do the hard work. You’ll have a filling meal on the table in about 30 minutes! 
• Filling and Nutritious - With protein, veggies, carbs, and fats, these stewed peas are the perfect standalone dish for busy days when you just can’t be bothered to cook anything else. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• Peas - Green peas are the base of the dish and give the dish its lightly sweet, comforting flavour. Frozen peas work perfectly here and are often what I use, since they’re convenient and cook quickly while still keeping great texture.
• Whole Chouriço - Portuguese chouriço adds smoky, garlicky flavour and turns a simple stewed pea recipe into a hearty meal. Slice it into rounds so it cooks evenly and releases its flavour into the broth as it simmers.
• Onion and Garlic - These create the flavour foundation of the dish. Cook them gently until soft and fragrant to build depth before adding the remaining ingredients.
• Carrots - These add extra texture and a touch of sweetness. Slice them into thin strips so they become tender. 
• Tomato Paste - This adds richness, color, and a slight acidity that balances the smoky sausage and savoury broth without making the peas taste overly tomato-forward.
• Herbs and Spices - Paprika, smoked paprika, bay leaf, salt, and pepper bring warmth and subtle smokiness that complement the chouriço and peas, adding depth to the recipe. 
• Pimenta Moída - A traditional Portuguese chili paste, this adds gentle heat and extra depth. Adjust the amount based on how spicy you like your food.
• White Wine - A splash of white wine brightens the dish and helps lift all the flavours as the dish simmers. A dry white wine works best.
• Broth - Chicken broth creates the savoury base. Use low-sodium broth, so you have better control of the seasoning as everything cooks together.

How to Make Portuguese Stewed Peas

1. Create the base. Heat oil in a large pot over medium heat, and sauté the onions and garlic until soft and fragrant. Then, add the chouriço, and brown on both sides. 
2. Combine. Add the peas, bay leaf, wine, broth, carrots, salt, and pepper, and simmer until the mixture is saucy. 
3. Add eggs. In the same pot, poach eggs, nestling them into the stew, and cooking until the whites are set. Enjoy warm!   

My Top Tips and Tricks

• Let the chouriço cook a bit before adding the liquid. Giving the sausage a few minutes in the pot helps release its smoky oils and adds extra flavour to the entire dish.
• Simmer gently, not rapidly. A gentle simmer keeps the peas tender without breaking them down too much and helps the broth thicken naturally.
• Adjust the broth to your preference. Some families prefer ervilhas guisadas more saucy, while others like it thicker. Add a little more broth if you want extra sauce for dipping bread.

Possible Variations

Like many Portuguese home-style dishes, ervilhas guisadas can easily be adjusted depending on what you have on hand or how your family likes to make it.

• Make it vegetarian. Skip the chouriço, and use vegetable broth instead of chicken broth for a lighter, meat-free version that’s still comforting and flavourful.
• Use bacon or ham instead of chouriço. If you can’t find Portuguese sausage, diced smoked bacon, or leftover ham adds a similar savoury, smoky flavour.
• Add extra vegetables. Carrots, diced potatoes, or chopped spinach can be added to make the stew heartier and stretch it further for a larger crowd.
• Make it spicier. Increase the pimenta moída or add a little piri-piri sauce if you enjoy more heat.
• Make it thicker. Let the dish simmer a little longer, uncovered, so the broth reduces and becomes thicker and richer.
• Include white rice. Add white rice to the pot, and let it simmer and thicken for an even heartier dish.

My Favourite Ways to Serve

Stewed peas are best enjoyed hot straight from the pot. I always serve them as a main course with a side of bread to soak up all the sauce. However, if you want to turn them into a side, try pairing them with grilled meats or roasted chicken. 

How to Store and Reheat

If you plan on having leftovers, I recommend omitting the eggs or poaching them in a separate pan, because they don’t store or reheat well. However, leftover stewed peas will stay fresh in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 2 months. 

To serve, thaw frozen leftovers in the fridge overnight. Then, reheat the dish in a pot on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth as needed if the sauce becomes too thick. Poach fresh eggs, and spoon them on top of the stew before serving. 

FAQs

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