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Habas y Jamon

publication date: Jun 28, 2011
author/source: Signe Johansen
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A snazzier-sounding name for 'beans and ham', this Spanish staple is quick to rustle up and can be eaten hot or at room-temperature, making it ideal as a light supper or a dish to bring along on a picnic.

Serves 2

- 2 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- sprinkle of chilli flakes *
- 250g pack of pancetta or bacon (if you have some spanish jamon use that of course)
- 300-400g broad beans (in season now, but I used frozen and they were absolutely fine)
- 2-3 tbsp white wine or red wine vinegar or cider vinegar
- salt and pepper

* you could also add some pimenton dulce (sweet paprika) coriander seeds, cumin or fennel seeds if you wanted a more aromatic dish, and some dried Provencal herbs wouldn't go amiss either. I kept it fairly simple


In a medium-large frying pan add the 2 tbsp oil, and fry the chopped onion over a moderate heat for 8 minutes or so. Add the chilli flakes and chopped garlic and cook for a further minute. Take off the heat and place all this in a bowl while you fry the pancetta/bacon/jamon until crisp.

Meanwhile bring some water in a saucepan to a boil, add the broad beans and cook for 2-3 minutes until just done. Drain in a colander, then add the beans along with the onion and garlic mixture to the bacon and stir over a low to moderate heat, adding pepper and salt to taste.

Drizzle the vinegar over and stir through, taste to see if there is enough acidity from the vinegar to balance the saltiness of the meat and if it's to your liking take the pan off the heat and scoff with abandon. Goes without saying a nice piece of crusty bread goes well with this.


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