Prep 20 mins
Cook 45 mins
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
- 2 kg broad beans, podded
- 100 g mountain-cured serrano ham, chopped
- 2 small onions, finely chopped
- 2 garlic cloves, crushed
- olive oil
- 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.
This dish is fantastic in what it delivers with such minimal ingredients. I do have a story, however. I couldn't find fresh broad or fava beans so I purchased frozen lima beans thinking that was my only choice given my environment. A day or two later I went to my Super Walmart pharmacy and the pharmiscist asked if I had any more questions. I asked if they had any broad or fava beans. She said it was an unusual pharmacy request and that I'd find canned fava beans at the grocer's, not at this particular Walmart; she said she is Egyptian and fava beans are a staple in her culture cooked with olive oil. We then compared recipes and she really liked the sounds of this one! Needless to say, I didn't use the frozen lima beans; I bought canned fava beans and they were terrific in this dish. Thanks, Annacia! Made for Newest Zaar Tag Game.
I used frozen favas. I subbed the Serrano ham with a plain ole ham steak, cubed. The only real mistake I made was not doubling the recipe. O.M.G. is was soooo good!! Made for March Tag game in the Spain/Portugal Forum 3/13.