📝 About This Recipe
Hailing from the sun-drenched hills of Granada, Habas con Jamón is a quintessential Spanish tapa that celebrates the marriage of tender spring broad beans and the salty depth of cured Ibérico ham. This soul-warming dish relies on the quality of its olive oil and the slow poaching of aromatics to create a rich, silky sauce known as 'trabazón'. It is a rustic masterpiece that perfectly balances earthy sweetness with the savory punch of Spain’s most prized charcuterie.
🥗 Ingredients
The Base
- 1/2 cup Extra Virgin Olive Oil (high quality Spanish Picual or Arbequina preferred)
- 1 large Spanish Onion (finely diced)
- 3 pieces Spring Onions (white and light green parts only, thinly sliced)
- 4 large Garlic Cloves (minced)
The Heart of the Dish
- 2 pounds Broad Beans (Habas) (freshly shelled, or high-quality frozen baby broad beans)
- 150 grams Jamón Serrano or Ibérico (hand-cut into small cubes or thick batons)
- 1/2 cup Dry White Wine (Fino Sherry or Montilla-Moriles is traditional)
- 1/2 cup Vegetable or Chicken Stock (only if needed for extra moisture)
Seasonings and Aromatics
- 1 teaspoon Spanish Sweet Paprika (Pimentón Dulce) (ensure it is fresh)
- 1 piece Bay Leaf (dried)
- 2 sprigs Fresh Mint (leaves finely chopped)
- to taste Sea Salt (be cautious as the ham is salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
Optional Topping
- 4 pieces Eggs (poached or fried in olive oil for serving)
👨🍳 Instructions
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1
If using fresh broad beans, shell them from their pods. If the beans are large and mature, blanch them in boiling water for 2 minutes and remove the tough outer skins to reveal the bright green tender bean inside.
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2
In a large, heavy-bottomed skillet or a traditional clay 'cazuela', heat the extra virgin olive oil over medium-low heat.
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3
Add the diced Spanish onion and spring onions with a small pinch of salt. Sauté slowly for about 10-12 minutes until they are soft, translucent, and just beginning to turn golden.
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4
Stir in the minced garlic and the bay leaf. Cook for another 2 minutes until the garlic is fragrant but not browned.
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5
Increase the heat to medium and add the diced Jamón. Sauté for 2-3 minutes; you want the fat of the ham to begin to melt (render) into the oil, infusing it with flavor.
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6
Add the pimentón (paprika) and stir rapidly for 30 seconds to toast it without burning, which would make the dish bitter.
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7
Immediately pour in the white wine or Sherry. Use a wooden spoon to scrape any browned bits from the bottom of the pan and let the alcohol simmer for 2 minutes until reduced by half.
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8
Add the broad beans to the pan and stir well to coat them in the flavored oil and ham juices.
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9
Reduce the heat to low, cover the pan, and let the beans simmer gently in their own juices for 15-20 minutes. If the pan looks too dry, add a splash of stock.
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10
Check the beans for tenderness; they should be buttery and soft. Season with freshly cracked black pepper and a final taste for salt.
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11
Stir in the freshly chopped mint right at the end to provide a bright, herbal contrast to the rich fats.
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12
Remove the bay leaf and serve immediately in individual terracotta bowls, topped with a fried or poached egg if desired.
💡 Chef's Tips
Always use the best olive oil you can afford, as it forms the base of the sauce. If using frozen beans, do not thaw them beforehand; add them straight to the pan to maintain texture. Be very careful with salt—the Jamón Serrano releases a significant amount of saltiness as it cooks. For a truly authentic texture, do not rush the onion sauté; the 'sofrito' is the soul of the dish. If the beans are very young and small, they don't need peeling, which saves time and adds fiber.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough bread to soak up the flavored olive oil. Top each portion with a 'huevo frito' (egg fried in olive oil) with lacy, crispy edges. Pair with a chilled glass of Fino or Manzanilla Sherry to cut through the richness. Accompany with a simple tomato and belly tuna (ventresca) salad for a complete Spanish meal. A glass of light, chilled red wine like a young Garnacha also complements the smoky ham perfectly.