Feature - Broad Beans
So often referred to as the ‘humble’ broad bean when in reality it has a history of cultivation back to the stone age. Grown throughout the Mediterranean and Europe these beans go by many names such as fava, faba, horse, tic, lima, madagasca, ful and gigantes. When dried they are also known as butterbeans. In the UK we often simply shell and cook the beans and serve with a parsley sauce or gravy. However there are many fabulous recipes that will forever change this humble bean into an outstanding flavoursome experience.
Habas con Jamon: 2kg broad beans, 50-100ml olive oil, 100-150g Spanish dry cured ham (such as Serrano, dice or tear the ham), 2 cloves of garlic (crush or chop finely) and 2 shallots (finely chopped).
Shell the beans, unless they are baby broad beans you will then need to skin them. Saute the shallots and garlic in a little olive oil. Add the beans and ham and reduce the heat, cooking until the beans are tender. Serve in bowls, drizzle with oil, season, sprinkle with chopped herbs such as parsley, mint or fennel and some fresh bread. Eat and Enjoy