Habas Con Jamn Broad Beans With Ham Spain Recipes
HABAS CON JAMóN (BROAD BEANS WITH HAM) - SPAIN
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. I'm guessing at times. Posted for Zaar World Tour III
Provided by Annacia
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 185.6, Fat 0.6, SaturatedFat 0.1, Sodium 1133.3, Carbohydrate 32.9, Fiber 9.6, Sugar 0.8, Protein 13.9
HABAS CON CHORIZO (SPANISH CHORIZO WITH BROAD BEANS)
Make and share this Habas Con Chorizo (Spanish Chorizo With Broad Beans) recipe from Food.com.
Provided by Pneuma
Categories Lunch/Snacks
Time 20m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Blanch the beans in lightly salted boiling water for 1 minute, then drain and refresh under cold water. Dry well.
- Cut the sausage into slices about 1/4 inch thick. Heat the oil in a frying pan, add the garlic and fry gently for 2-3 mins, until softened and discard. Increase the heat, add the sliced chorizo and stir fry for 2-3 minutes until it is golden and has released some of its oil.
- Stir in the beans and cook for a further 2-3 minutes, then add the herbs, squeeze over the lemon juice and season to taste with salt and pepper. Serve warm with crusty bread,.
Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 5, Cholesterol 27.5, Sodium 670, Carbohydrate 9.5, Fiber 2.5, Sugar 0.2, Protein 11.1
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- If you are using fresh broad beans: cook them first in some boiling salted water for 5 minutes (don’t peel them yet) and refresh them under cold running tap water. Let the beans cool. If you are using frozen ones: let the broad beans thaw in cold water for an hour.
- Peel the beans one by one. The skins can be quite chewy, especially the ones from the larger beans. So that’s why I pick those out by hand and peel them. The smaller ones I just keep like that since those got thinner skins. You choose whether you want to peel them all or not.
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