Habas y jamon

Name: Habas y jamon
Cuisine: Spanish
Ingredients: 100–120 g Spanish ham, smoked pancetta or bacon, finely chopped; 1 banana shallot or two smaller shallots, finely chopped; a pinch of pimenton dulce (or picante if you like it hot); 1–2 tbsp sherry or white wine vinegar; 1 tbsp vegetable or light olive oil; a generous pinch of chopped parsley leaves, to serve (optional); sea salt and freshly ground black pepper; 250 g broad beans, podded (when in season use fresh, but I use frozen and they’re fine too); 1 garlic clove, finely chopped

Preparation info

Difficulty
Easy

Appears in

Solo

By Signe Johansen

Published 2018

About

This Spanish take on ‘beans and ham’ is quick to prepare and utterly satisfying, with or without a glass of wine on the side. Needless to say, some Pan con Tomate is delicious with this dish, or a slice of toasted sourdough to mop up all the juices...

Ingredients

1 tbsp vegetable or light olive oil
1 banana shallot or two smaller shallots, finely chopped
1</

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Heat the oil in a skillet or frying pan over a low-medium heat, add the chopped shallot and fry until translucent and soft. Add the chopped garlic and cook for a further minute, then transfer the shallot and garlic to a small bowl. Add the Spanish ham, pancetta or bacon to the pan and fry for a few minutes until it browns nicely. Add the pimenton and turn off the heat.

Meanwhile, bring