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Habas con jamón is a celebrated spring dish from Andalusia and Extremadura, made when the fresh fava beans first appear in the markets in late winter. The combination of tender young broad beans with salty, nutty jamón serrano and the surprising freshness of mint is one of Spain's most elegant and seasonal preparations. In Catalonia, a similar dish called faves a la catalana is traditionally served with butifarra sausage and a shot of anis - a beloved seasonal ritual. The eggs are optional but traditional in some versions, poached directly in the pan for a rich, complete one-dish lunch.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
285 kcal
For 4 serving(s)
Per serving
Shell the fresh fava beans; blanch briefly in boiling salted water for 2 minutes, then drain and peel the tough outer skins from the larger, more mature beans.
Heat olive oil in a wide pan and saute thinly sliced spring onions and minced garlic over medium heat for 3 minutes.
Add jamón serrano cut into small strips and stir until it begins to crisp slightly and release its nutty flavor into the oil.
Pour in white wine and let bubble for 1 minute, then add the peeled fava beans and 3-4 tablespoons of water.
Cover and cook over medium-low heat for 10-15 minutes, shaking the pan occasionally, until beans are tender and the liquid has reduced to a glossy glaze.
Add fresh mint leaves, toss gently, season with salt, and serve immediately while the beans are still bright green.
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