Broad Beans with Ham
"This is called HABAS A LA RONDEÑA in Spanish - Broad beans with Jamon and Hard-Boiled Egg. The "Jamon" in this case is not necessarily any particular type of ham - any smoked variety will do, however if you can get a chunk of Spanish ham or even prosciutto, the flavor will be more intense. Ronda is a town in Andalusia where this originates."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (407.3 g)
- Calories 366
- Total Fat - 22.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 462 mg
- Sodium - 1208.8 mg
- Total Carbohydrate - 19.8 g
- Dietary Fiber - 6.6 g
- Sugars - 9 g
- Protein - 23.2 g
- Calcium - 161 mg
- Iron - 4.8 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Boil fresh beans in salted water for 15 minutes, or 30 minutes if using dried beans. Drain, reserving 1 cup of the cooking water. (You must peel the fresh beans to remove their tough outer skins and to uncover their sparkling green color!)
Step 2
In a sauté pan, heat the olive oil over medium heat. Add the onion and garlic and sauté, stirring frequently, for about 10 minutes, or until the onion is soft and lightly caramelized.
Step 3
Add the ham and sauté for 2 minutes, or until its fat turns shiny.
Step 4
Add the beans and the reserved cooking liquid, cover, decrease the heat to medium-low, and cook for 15 minutes, or until the beans are tender.
Step 5
Cut each egg lengthwise into 8 wedges, or chop the eggs coarsely.
Step 6
Add the eggs to the beans and mix well.
Step 7
Serve hot, garnished with the parsley.
Tips
No special items needed.
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