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Habas con Jamón
Fava Beans with Ham
A classic Spanish tapa featuring tender fava beans gently cooked with savory Jamón Serrano, aromatic garlic, and a splash of white wine. Perfect for spring gatherings.
🧂 Ingredienser
- 500 g Fresh fava beans
- 100 g Jamón Serrano
- 1 medium Yellow onion
- 3 cloves Garlic
- 100 ml Dry white wine
- 3 tbsp Extra virgin olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instruktioner
- 1
Prepare the fava beans: Shell the fava beans, removing them from their pods. If the beans are large and the outer skin feels tough, blanch them briefly in boiling water for 30 seconds, then plunge into ice water. Slip off the tough outer skin from each bean. Set aside.
⏱️ 15 minutes - 2
Sauté the aromatics: Heat the olive oil in a large skillet or pan over medium heat (approximately 175°C / 350°F). Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the Jamón Serrano pieces and cook for another 3-5 minutes, stirring occasionally, until the ham is lightly crisped and has rendered some of its fat.
⏱️ 10 minutes - 3
Add garlic and deglaze: Add the sliced garlic to the skillet and cook for about 1 minute until fragrant, being careful not to burn it. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer and reduce slightly for 1-2 minutes.
⏱️ 3 minutes - 4
Cook the fava beans: Add the prepared fava beans to the skillet. Stir to combine with the onion, ham, and garlic. Add about 50ml (1/4 cup) of water or vegetable broth if the mixture seems dry. Cover the skillet, reduce the heat to low (approximately 150°C / 300°F), and simmer gently for 10-15 minutes, or until the fava beans are tender but still hold their shape. Stir occasionally.
⏱️ 15 minutes - 5
Season and serve: Taste the fava beans and season with salt and freshly ground black pepper as needed. Remember that Jamón Serrano is salty, so adjust seasoning accordingly. Serve immediately, warm, as a tapa or side dish.
⏱️ 2 minutes
💡 Proffstips
- ✓Using fresh, young fava beans will yield the most tender results. Look for bright green pods.
- ✓Double-peeling the fava beans (removing both the pod and the tough outer skin) is crucial for a pleasant texture, especially if the beans are not very young.
- ✓The rendered fat from the Jamón Serrano adds a wonderful depth of flavor to the dish. Don't discard it!
- ✓Adjust the cooking time for the fava beans based on their size and freshness; they should be tender but not mushy.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- For a spicier kick, add a pinch of red pepper flakes along with the garlic.
- Add thinly sliced Spanish chorizo along with the Jamón Serrano for a richer flavor.
- Serve topped with a gently poached egg for a more substantial dish.