Cook what you grow
Andalusian Habas con Jamón
Granada's fast fava supper: young beans stewed briefly with serrano ham, sweet onion, and smoked paprika in olive oil, then topped with a fried egg.
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Ingredients
serves 4From the garden
- 2½ lb fava beans in the pod, shelled · about 2 cups of shelled beans
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, thinly sliced
- ¼ cup flat-leaf parsley, chopped
From the pantry
- 4 oz serrano ham or thick-cut bacon, cut into short strips
- 1 tsp smoked paprika (pimentón)
- ⅓ cup dry white wine · a dry sherry is the Andalusian pour
- 4 eggs
- 3 tbsp olive oil · divided
- crusty bread (optional) · for serving
- salt · to taste; the ham is already salty
- black pepper