Are you a fan of broad beans? Then you definitely have to try out these habas con jamon, a classic Spanish side dish of broad beans and ham!
But listen up, I am not using fresh broad beans this time.
I did that several times before but quite frankly I was always a little disappointed because of that tiny amount of beans that comes out of such a huge pile of green beans.
Lots of work but little result.
Broad Beans and Ham
So I tried my luck at using frozen broad beans and I must say they didn’t let me down.
Did I peel them one by one?
Yes.
Look, maybe you like that little tough pale pocket that sits around those beans. I find them quite chewy at times, especially the larger beans.
So that is why I pick those out by hand and peel them.
The smaller ones I just keep like that since those got thinner skins.
Easy Habas Con Jamon (Spanish Broad Beans and Ham)
If you want to use fresh broad beans: cook them first in some boiling salted water for 5 minutes (don’t peel them yet) and refresh them under cold running tap water. Let the beans cool and then they are ready to peel.
And that heap of broad bean pockets I have in the end?
I surely don’t get rid of that but I will turn them into a nice soup together with some other vegetables: check out my broad bean soup with peas and smoked salmon!
Zero Waste
Not a single ingredient goes to waste in my kitchen.
I prepared this dish in my KitchenAid Cook Processor but you can just use a non-stick frying pan as well, same recipe and steps!!
For the step by step Cook Processor recipe: just scroll down to the second recipe on this page!
Do you like broad beans? Then try this popular habas con jamon, a classic Spanish side dish of broad beans and ham.
Enjoy!
Easy Spanish Habas Con Jamon Recipe
Are you a huge fan of broad beans? Then do try these popular habas con jamon, a classic Spanish bean side salad with ham...
- 1 lb broad beans (450 g), fresh or frozen
- 2 oz serrano ham (55 g), diced
- 1 medium garlic clove
- ½ small shallot
- 2 tbsp olive oil
- 3 bay leaves
- 2 tbsp fresh parsley chopped
- pepper
- salt
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If you are using fresh broad beans: cook them first in some boiling salted water for 5 minutes (don’t peel them yet) and refresh them under cold running tap water. Let the beans cool. If you are using frozen ones: let the broad beans thaw in cold water for an hour.
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Peel the beans one by one. The skins can be quite chewy, especially the ones from the larger beans. So that’s why I pick those out by hand and peel them. The smaller ones I just keep like that since those got thinner skins. You choose whether you want to peel them all or not.
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You can keep the skins for later to make a vegetable soup. Peel and chop the garlic and the shallot finely. Pour the olive oil in a large non-stick pan and add the chopped garlic, shallots, bay leaves and diced ham. Season with a pinch of pepper and salt.
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Place the pan over medium heat and gently fry the garlic for 5 minutes. Then add the broad beans and the freshly chopped parsley.
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Stir and cook the beans for another 5 minutes. Then check the seasoning and add extra pepper or salt to taste if necessary.
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Transfer the beans and ham onto a large serving plate, drizzle with extra good-qualitly olive oil and serve warm.
Easy Spanish Habas Con Jamon – KitchenAid Cook Processor
Are you a huge fan of broad beans?
Then do try these popular habas con jamon, a classic Spanish bean side salad with ham…
Enjoy!
Easy Spanish Habas Con Jamon Recipe
Are you a huge fan of broad beans? Then do try these popular habas con jamon, a classic Spanish bean side salad with ham...
- 1 lb broad beans (450 g), thawed
- 2 oz serrano) ham (55 g), diced
- 1 medium garlic clove peeled
- ½ small shallot peeled
- 2 tbsp olive oil
- 3 bay leaves
- 2 tbsp fresh parsley chopped
- pepper
- salt
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Peel the beans one by one. The skins can be quite chewy, especially the ones from the larger beans. You choose whether you want to peel them all or not.
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You can keep the skins for later to make a vegetable soup. Insert the MultiBlade knife in the bowl. Then add the garlic and the shallot. Close the lid and press Pulse for 10 seconds. Open and scrape down the sides of the bowl.
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Replace the MultiBlade knife with the StirAssist. Add the olive oil, the bay leaves and the diced ham to the bowl. Season with a pinch of pepper and salt.
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Close the lid and then remove the measuring cup. Select FRY P2 and press Start. Step 1 shows on the display: change the time to 5 minutes (instead of 10 minutes) and press Start again to activate the program. After Step 1: add peeled broad beans and the freshly chopped parsley.
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Close the lid again and press Start to activate Step 2: change the time to 5 minutes (instead of 3 minutes) and press Start. After that press cancel to exit keep warm mode. Then check the seasoning and add extra pepper or salt to taste if necessary.
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Transfer the beans and ham onto a large serving plate, drizzle with extra good quality olive oil and serve warm.
