Habas con Jamon Recipe
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. It is definitely one of my favourites.
- 2 kg broad beans, podded
- 100g mountain-cured Serrano ham, chopped
- 2 small onions, finely chopped
- 2 cloves garlic, crushed
- olive oil
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.