One of our neighbours owns a large allotment. He brought us a huge bag of Broad Beans this week.
(You may know them as 'Feves' in French, or 'Fava Beans' – America)
They were incredibly fresh and I knew straight away what I wanted to do with them.
I had learned about ‘Habas con jamon’ whilst working with some great Spanish Chef friends.
Here is my own simple recipe for it:
Ingredients:
Broad Beans – fresh or frozen around 300g
Lardons smoked 200g (I used Lardons but you could use pancetta, bacon bits, or ham – up to you)
Butter 25g
White wine 250ml (I used viognier but again your choice)
Salt and Pepper to season
Method:
Shell your broad beans – and set aside in bowl.
In a pan brown off your lardons and leave to one side.
Add 25g of butter to a pan and melt down over a low heat, once it is just starting to brown add a
good glug of white wine! Around a large glass 250ml.
Slowly bring to a simmer and add the broad beans.
Add the cooked Lardons to the pan followed by freshly grated pepper and just a touch of salt.
Leave to cook until the broad beans have been poached and are on a slight rolling boil.
Take off the hob and serve with crusty bread to dip and a chilled glass of white wine.
Enjoy – Clare x
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