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Braised Broad Beans with Ham (Habas estofadas con jamón)
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Method
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- Cook the shelled broad beans in salted water, but not until fully soft - they should still have a little bite.
- When almost done, drain them, dip them in ice-cold water, drain again, and sprinkle with the vinegar.
- Heat the olive oil in a pan and sauté the spring onion.
- Add the broad beans, braise over low heat, and stir in the sweet paprika.
- Chop the mint and the ham, and stir them into the pan.
- Taste and adjust the salt to your liking.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Habas estofadas con jamón (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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