Best 5 The Simplicity Of Fava Beans And Spanish Ham Recipes
**Explore the Simplicity and Delight of Fava Beans and Spanish Ham: A Culinary Journey**
Indulge in the culinary delight of fava beans and Spanish ham, a harmonious combination that embodies simplicity and satisfaction. Discover a collection of delectable recipes that showcase the versatility of these ingredients. From the classic pairing of fava beans and jamón serrano to creative salads, pasta dishes, and even a refreshing sorbet, this article offers a diverse culinary adventure. Each recipe is carefully crafted to highlight the distinct flavors and textures of fava beans and Spanish ham, creating a symphony of taste that will tantalize your palate. Whether you're seeking a quick and easy weeknight meal or an impressive dish for a special occasion, these recipes provide endless possibilities to savor the essence of this culinary duo. Embark on a journey of culinary exploration and discover the simplicity and delight of fava beans and Spanish ham.
HAM AND BEANS
My Mom created this recipe and I really enjoyed it as a child. As an adult, my taste changed just a bit so I modified her recipe to 'kick it up' a bit. It is fabulous even though the ingredients list is quite short! This is a must make with leftover ham and everyone agrees it's absolutely delicious.
Provided by STEPHNDON
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 10h15m
Yield 7
Number Of Ingredients 7
Steps:
- Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans.
- Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 42.8 g, Cholesterol 18.2 mg, Fat 6.7 g, Fiber 10.7 g, Protein 18.6 g, SaturatedFat 2.4 g, Sodium 423.5 mg, Sugar 10.5 g
THE SIMPLICITY OF FAVA BEANS AND SPANISH HAM
There is a Spanish stall at the market. Each Saturday in midsummer I wait patiently at the counter while the jamon is carved. I am unsure which is more beautiful: the long, elegant leg on its steel stand or the fluid, methodical way in which the carver slices the gossamer-thin morsels of meat from the bone. I never take much, its price is breathtaking, but once home I savor every mouthful, as much out of respect for my wallet as for the pig. If I find young fava beans, or the ones in the garden are ready to pick, I marry the two-a simple plate of densely flavored, fat-besplodged ham the color of dried blood and fresh, bright-green beans. There is usually soup on the table too, watercress or spinach or fresh pea, and some scraps of dry, mild-tasting Manchego.
Yield enough for 4 as a starter or as part of a light lunch
Number Of Ingredients 6
Steps:
- Bring a pan of water to a boil. Shell the beans. Very lightly salt the water and add the beans. Return the water to a boil, then decrease the heat so that they boil merrily for three or four minutes or until they are tender. The exact cooking time will depend on the size and age of your beans but generally they take less time than you might expect. Drain them and cool under running water.
- Pop the beans from their skins, unless they are very young and the size of a fingernail. This is a very pleasant way to spend ten minutes on a lazy afternoon. Place the pieces of ham, which should be in snippets about twice the size of a large postage stamp, on a serving plate.
- Make the dressing by adding a small pinch of salt to the sherry vinegar and letting it dissolve. Add half a teaspoon of mustard-no more-then whisk in the olive oil with a fork. Chop the parsley leaves quite finely and add them to the dressing. Lastly, a few grinds of pepper. Toss the beans gently in the dressing and set aside for twenty minutes or so (they are fine for several hours if it makes life easier).
- Scatter the beans over the ham and eat.
TAGLIATELLE WITH HAM AND FAVA BEANS
Provided by Moira Hodgson
Categories dinner, easy, lunch, quick, pastas, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring six quarts salted water to boil for the tagliatelle. Steam the fava beans until barely tender. Set aside.
- Combine heavy cream, butter and ham in small saucepan and heat. Season to taste with salt and pepper. Add the fava beans and set aside.
- Cook the tagliatelle until al dente. Drain and mix with the ham sauce and serve additional Parmesan cheese separately.
Nutrition Facts : @context http, Calories 834, UnsaturatedFat 15 grams, Carbohydrate 86 grams, Fat 42 grams, Fiber 9 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 799 milligrams, Sugar 12 grams, TransFat 0 grams
HABAS CON JAMóN (BROAD BEANS WITH HAM) - SPAIN
This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. I'm guessing at times. Posted for Zaar World Tour III
Provided by Annacia
Categories Beans
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- First, heat the oil in a frying pan and then add the chopped onion and garlic.
- Fry gently until soft and then add the ham and fry for another 5 minutes.
- Add the broad beans and stir-fry for another couple of minutes.
- Cover the frying pan and turn the heat down very low.
- Cook on a low heat until the beans are soft (add a little water if necessary).
- Season with salt.
Nutrition Facts : Calories 185.6, Fat 0.6, SaturatedFat 0.1, Sodium 1133.3, Carbohydrate 32.9, Fiber 9.6, Sugar 0.8, Protein 13.9
SPANISH GREEN BEANS WITH HAM
This comes from 1000 Great Recipes. Posting for ZWT3. "Judias verdes con jamon are green beans cooked with the Spanish raw-cured Serrano ham." Parma ham or bacon may be substituted for the Serrano ham.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the beans, left whole, in boiling salted water for 5-6 minutes, until they are just tender but still with a little bit of bite.
- Meanwhile, heat the oil in a saucepan and fry the onions for 5 minutes, until softened and translucent.
- Add the garlic and ham and cook for a further 1-2 minutes.
- Drain the beans, then add them to the pan and cook, stirring occasionally, for 2-3 minutes. Season well with salt and pepper.
Nutrition Facts : Calories 138.6, Fat 10.3, SaturatedFat 1.4, Sodium 8.1, Carbohydrate 11.4, Fiber 4.3, Sugar 2.8, Protein 2.4
Tips:
- Choose fresh fava beans: Look for fava beans that are bright green and plump. Avoid beans that are wrinkled or brown.
- Shell the fava beans: To shell fava beans, hold the bean between your thumb and forefinger and pinch the seam of the pod. The bean should pop out easily.
- Blanch the fava beans: Blanching the fava beans will help to remove their skins. To blanch the beans, bring a pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green. Drain the beans and immediately transfer them to a bowl of ice water. Once the beans are cool, remove them from the ice water and peel off their skins.
- Use high-quality Spanish ham: The quality of the Spanish ham will greatly affect the flavor of the dish. Look for ham that is cured for at least 12 months and has a deep red color.
- Serve the dish immediately: Fava beans and Spanish ham are best served immediately after they are cooked. The beans will start to lose their flavor if they are allowed to sit for too long.
Conclusion:
Fava beans and Spanish ham is a simple yet delicious dish that is perfect for a light lunch or dinner. The beans are tender and flavorful, and the ham adds a salty, smoky flavor. This dish is also a good source of protein and fiber. If you are looking for a new and exciting way to enjoy fava beans, give this recipe a try.
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