HABAS CON JAMóN (BROAD BEANS WITH HAM) - SPAIN
This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. I'm guessing at times. Posted for Zaar World Tour III
Provided by Annacia
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- First, heat the oil in a frying pan and then add the chopped onion and garlic.
- Fry gently until soft and then add the ham and fry for another 5 minutes.
- Add the broad beans and stir-fry for another couple of minutes.
- Cover the frying pan and turn the heat down very low.
- Cook on a low heat until the beans are soft (add a little water if necessary).
- Season with salt.
Nutrition Facts : Calories 185.6, Fat 0.6, SaturatedFat 0.1, Sodium 1133.3, Carbohydrate 32.9, Fiber 9.6, Sugar 0.8, Protein 13.9
SPRING BROAD BEANS IN YOGHURT
Make and share this Spring Broad Beans in Yoghurt recipe from Food.com.
Provided by Evie3234
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cover the beans with water and simmer until tender, the time can vary from a few minutes for very small beans or 20 minutes for more mature beans.
- Drain and slip any outer shells off any tough beans.
- Mix garlic and yoghurt together.
- Stir yoghurt mixture into the beans and season with the salt and pepper.
- Warm through gently and serve.
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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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