Habas españolas – Broad beans with ham

This dish comes from Ronda, Andalusien, south of Spain. Where they fed the bulls, who went for bullfighting, with beans.

Habas Españolas

2 tablespoons olive oil

1 small chopped onion

1 chopped garlic clove

50 g chopped ibérico ham (or sundries tomatoes)

225 g broad beans

1 teaspoon smoked paprika

1 tablespoon sweet sherry

Salt and pepper

Heat up the olive oil in a frying pan. Add onion, garlic, ham and fry for about 6-7 minutes. Stirring all the time until the onion got softened. Add the beans and spices. Stir-fry for a minute and then lower the heat. Cover and cook 5-10 minutes.

For vegetarians change the ham to sundries tomatoes.

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