Habas con Jamon (Beans with Ham)

Ham and Beans A traditional dish from Granada, Spain. It is best when made with Serrano Ham but a good Prosciutto will do. Another good winter or cool day recipe. Habas or beans as we called them are full of wonderful nutrients. You can modify this recipe in ways that are simple such as adding Spanish chorizo for a hardier dish. Try it also by adding a pinch of cayenne pepper and paprika. It changes the dish completely but it a wonderful way. This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. (You may substitute Prosciutto ham instead but the Serrano ham will give it a better taste). It works best with large spring onions or scallions, which have a gentler flavor than normal onions. It is definitely one of my favorites.

Many times I accompanied my grandfather to the fields to watch over the cows and this recipe became our lunch on many occasions followed by a glass of his wine. Leaning back on the fresh and green grass after a meal and a drink next to Grandpa was one of the best memories I have from those days. After a few minutes the beans did they work and it became a great bonding moment between grandfather and grandson ;-)

Category : From the Land

2 kg broad beans, (you may use Navy or Lima beans)
100g mountain-cured Serrano ham, chopped
2 small onions, finely chopped
2 cloves garlic, crushed
olive oil
salt

Cook the beans in salted water until almost tender but still firm to the touch. Remove the beans from the water and set aside. 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.

Wine Pairing: Sangiovese, Tempranillo or a light Cabernet Sauvignon