Habas Con Jamon Beans And Ham Recipes

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HABAS CON JAMóN (BROAD BEANS WITH HAM) - SPAIN



Habas Con Jamón (Broad Beans With Ham) - Spain image

This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. I'm guessing at times. Posted for Zaar World Tour III

Provided by Annacia

Categories     Beans

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

2 kg broad beans, podded
100 g mountain-cured serrano ham, chopped
2 small onions, finely chopped
2 garlic cloves, crushed
olive oil
salt

Steps:

  • First, heat the oil in a frying pan and then add the chopped onion and garlic.
  • Fry gently until soft and then add the ham and fry for another 5 minutes.
  • Add the broad beans and stir-fry for another couple of minutes.
  • Cover the frying pan and turn the heat down very low.
  • Cook on a low heat until the beans are soft (add a little water if necessary).
  • Season with salt.

Nutrition Facts : Calories 185.6, Fat 0.6, SaturatedFat 0.1, Sodium 1133.3, Carbohydrate 32.9, Fiber 9.6, Sugar 0.8, Protein 13.9

SAUTEED LIMA BEANS AND HAM - HABAS CON JAMON



Sauteed Lima Beans and Ham - Habas con Jamon image

A tapas recipe from the Andalucia region of Spain. Jamon Serrano is different from American ham. You can use diced Pancetta as a substitute, but you'll need to dice it finer.

Provided by Lori Loucas

Categories     Vegetable Appetizers

Time 30m

Number Of Ingredients 7

3 Tbsp olive oil
1 1/4 lb fresh lima beans (frozen is ok)
2 clove garlic, minced
2 Tbsp dry white wine
1/4 lb jamon serrano, finely diced (or other cured ham)
1 Tbsp flat-leaf parsley, minced
salt & pepper

Steps:

  • 1. Heat the oil in a skillet. Add the lima beans and the garlic. Cook about 5 minutes. Stir in the wine and cook over low heat, covered, about 10 minutes if using frozen beans (15 minutes if using fresh).
  • 2. Add the finely minced jamon/ham and parsley. Season with salt and pepper to taste (keep in mind the saltiness of the ham!). Cook another 10 minutes (15 minutes if using fresh beans) until the beans are tender.

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  • If you are using fresh broad beans: cook them first in some boiling salted water for 5 minutes (don’t peel them yet) and refresh them under cold running tap water. Let the beans cool. If you are using frozen ones: let the broad beans thaw in cold water for an hour.
  • Peel the beans one by one. The skins can be quite chewy, especially the ones from the larger beans. So that’s why I pick those out by hand and peel them. The smaller ones I just keep like that since those got thinner skins. You choose whether you want to peel them all or not.
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