Habas Rondenas (Beans With Ham and Eggs) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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You can also substitue prosciutto for the ham, and lima beans for the fava beans. Ingredients:
2 teaspoons salt |
3 lbs fresh fava beans, in the shell or 1 1/2 lbs dried split fava beans |
1/4 cup olive oil |
1 yellow onion, finely chopped |
1 garlic clove, minced |
1 slice dry-cured ham, finely diced |
3 hard-boiled eggs, peeled |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Fill a saucepan with water and bring to a boil. Add the salt and the beans and boil for 15 minutes (if using dried beans, up the boiling to 30 minutes). Drain, reserving one cup of the cooking water. Peel the fresh beans.
2. In a saute pan, heat the olive oil over medium heat. Add the onion and garlic and saute, stirring frequently, for about 10 minutes, or until the onion is soft and lightly caramelized. Add the jamon serrano and saute for two minutes, or until its fat turns shiny. 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.
3. Cut each egg lengthwise into eight wedges, or chop the eggs coarsely. Add the eggs to the beans and mix well. Serve hot, garnished with the parsley.
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