Habas con jamón ¡Deliciosas! (Broad beans and ham)

This amazingly tasty little tapas dish is found across Spain, although it originates as peasant food from the South where the beans are grown in abundance. I first sampled it in the gorgeous sun soaked garden of a little tapas bar in the beautiful Andalucian city of Córdoba (well worth a visit!), and although it’s offered as a tapas dish in bars, in Spanish households it is frequently served as a side dish to both grilled fish and roasted meat.  In my opinion this truly delicious dish is not only perfect served hot with crusty bread to soak up the salty, umptious juices, but also cold as a salad for all those summer barbeques heading our way!

Ingredientes (Serves 4-6)      

• About 750 grams broad beans (fresh or frozen)
• 1 small onion, chopped finely
• 3 garlic cloves, finely chopped
• 50g Spanish jamón serrano, finely sliced
• Small hand full fresh mint, chopped
• 2 tablespoons extra virgin olive oil
• Salt and pepper to season

Preparación

1. Blanch the broad beans in boiling water for 1-2 minutes only, then plunge into cold water to keep their colour (you may peel/shell the broad beans at this stage if you prefer the sweeter taste and more vibrant colour as I do)
2. Gently fry the onion and garlic in a dash of olive oil for around 5 minutes until soft and sweet but not coloured
3. Add the jamón strips and gently fry for another minute
4. Add the beans back in, along with the remaining olive oil, mint, a good grind of black pepper and a small pinch of salt, and stir to coat. Serve in a pretty cazuela dish and disfrútalo! (Enjoy!)