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Habas con jamón 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.
| Ingredients
| | • 200g broad beans, podded | • 2 small onions, finely chopped | | • 100g of Serrano ham, chopped (jamón) | • 2 cloves garlic, crushed | • olive oil
| • salt |
Preparation
Cook the broad beans in salted boiling water. Drain. In a medium sized pan, pour a small amount of olive oil and gently fry the chopped onions and crushed garlic over a low flame until golden brown. Stir through the cooked beans and jamón. Serve warm.
Tip: Instead of boiling the broad beans in salted water, try simmering them in white wine until tender. Aproveche!
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