Habas con Jamon (Broad Beans with Ham)
Pronounced “ah-bas con yah-moan”. Tender beans cooked with red onion and ham. An easy tapas to make.
- 1/2 cup of olive oil
- 1 red onion, minced
- 2 cups of broad beans, cooked
- 2 oz of prosciutto, chopped
- 1 tbsp of parsley
- Salt and pepper to taste
- In a saucepan, heat up 2 tbsp of the olive oil on medium-high heat.
- Add in the onion and cook until soft
- Stir in the beans, then the proscuitto and parsley.
- Cook for a few minutes until hot, then season with salt and pepper.
- Transfer to a dish and drizzle with the remaining olive oil before serving.
Do not season this dish until after adding in the meat. It’s usually salty and thus might deter the need for added salt.
Be careful when you add the oil. Just give the dish a nice drizzle. You don’t need to drown the dish in olive oil.
Usually fava beans are chosen for this dish, but I’ve found it difficult to locate them in my neck of the woods. I ended up using one 15.25-oz can of lima beans. Loved it.
The choice of “ham” is also up for variation. Many Spanish will use Serrano ham, but I liked the flavor of prosciutto.