Broad beans with serrano ham (habas con jamón)
Young broad beans sautéed with onion, garlic and serrano ham, then braised until tender with a splash of white wine. A spring dish in Spain, often with eggs set on top; in Catalonia they are made with black butifarra and mint.
- 39 minTime
- 19 minHands-on
- 4Portions
- 29 gprotein per portion
- 440kcal per portion
Ingredients for 4 portions
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 4 tbspOlive oil
- 150 gProsciutto, diced
- 800 gBroad beans, fresh or frozen, shelled
- 100 mlWhite wine
- ≈ 100 mlWater
- to tasteSalt
- to tasteBlack pepper
- 4Eggs (optional)
Method
- Finely chop the onion and garlic.
- Heat the oil in a wide casserole or deep frying pan and fry the onion over a medium-low heat for about 8 minutes, until soft.
- Add the garlic and ham and fry for 2 minutes.
- Add the broad beans and stir for 2 minutes. Pour in the wine and let it almost boil away.
- Add the water, cover and simmer over a low heat for about 15 minutes, until the beans are tender; frozen baby broad beans often need only 10. Add a splash more water if it gets dry.
- Season with salt and pepper, going easy on the salt as the ham is salty. If you like, make four hollows among the beans, crack in the eggs, cover and cook for about 4 minutes, until the whites have set.
- Serve straight from the pan.
