Habas Beans Con Jamon

Wednesday, August 29th, 2012
This is a delicious dish made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavor than normal onions.


2 lbs broad beans, podded or frozen lima beans

4 oz. mountain-cured Serrano ham, chopped or substitute panchetta

2 small onions, finely chopped

2 cloves garlic, crushed

olive oil



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

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