Broad Beans & Ham (Ronda)

30 May

This is one of those dishes I could eat everyday. This is my version of the tapas dish habas con jamon I ate in Ronda, Andalusia, served everywhere, much to my delight. In spring when the broad beans are in season this is a great recipe, very simple, tasty and versatile. It can be eaten hot or cold as a salad or side dish.
Serves 2 Prep 3 Cooking 10

  • 250g shelled fresh broad beans
  • 1 white onions or 2 spring onions
  • 1 clove garlic
  • slosh of olive oil
  • cured ham, preferably Spanish Serrano
  • summer savory leaves (optional)
  • salt and pepper to taste

Shell the beans, remove the skins if you really want to, I leave them on, but it does look prettier with the grey skins removed to reveal the bright green beans. Peel and slice the onions, young green onions in spring. Peel and slice the garlic and chop the ham into small matchsticks. Heat a large pan, add the oil and when hot add the onions and garlic. Saute until soft then add the ham, fry for a few minutes before adding the beans. Season with salt, pepper and chopped savory. Cover and cook until the beans are tender, 5 minutes or so. Serve with fresh bread or as part of a tapas meal.


Cook’s TIP You can use frozen broad beans which are a good substitute to make this dish at any time of year. You can use any ham, in Spain the ham used is serrano, a salt cured raw ham but I have had good results using the French jambon cru, pancetta and even sausage, so long as it has a strong flavour is salty and uncooked it should turn out fine.

Gardener’s Note Summer savory is a peppery pungent herb used in the preparation of salami and sausages, you don’t need much of it i only grow a few potfuls each year. Sow in pots undercover in February or in March-April. It is a natural companion for beans as it improves the flavour of all beans and pulses and aids digestion.
30/5/2006

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