Habas con jamon is a common dish in Granada, Spain. Our dried Habas recreate this simple dish seamlessly. Serve with a fried egg and some toasted bread.
Prep time: 0 min
Cook time: 20 min
Total time: 20 min
Ingredients
Makes 4 to 8 servings
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1 Tablespoon Unsalted Butter
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1 Cup Chopped Sweet Onion
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1 Cup Chopped Serrano Ham
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1 Tablespoon Minced Garlic
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1/2 Cup White Wine
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1 Cup Habas Beans
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1 Cup Chicken Broth
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1/4 Cup Chopped Fresh Cilantro
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Crusty Bread, For Serving
Directions
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Soak habas overnight in water that covers by 3 inches. When ready strain and add to 4 cups boiling, salted water. Cook for 20-25 minutes and strain. Spread on a sheet pan to cool.
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Heat butter in large saucepan over medium heat. Add onions, salt and pepper and cook until translucent, about 4 minutes. Add ham and garlic and cook, stirring, for an additional 3 minutes.
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Add white wine and continue cooking until liquid is reduced by half.
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Add cooked habas and chicken broth, then cook until liquid is thickened and habas is tender, about 10 minutes.
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Serve tapas-style, garnished with chopped cilantro and slices of crusty bread.