We’re picking the last of the fava beans (habas, broad beans in U.K.) to make way for tomato plants. The tiny “baby” favas are pretty much finished, leaving plump mature beans. So, against my principals and local tradition, I am peeling them. That means first shelling the beans then, one by one, removing their outer skins.
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| Pinch off fava skins. |
The second-stage peeling is easy enough. Place the shelled favas in boiling salted water and cook 1 minute. Drain. While they are still warm, split the outer skins (with a knife or thumbnail) and pinch out the inner bean. Once cooked, peeled favas have a delightful springtime green color, whereas they darken if skins are left on. Depending on how long they’ve been stored since picking, they will need more or less cooking time. If they need longer cooking, add water, stock (ham-bone stock is good), or Sherry to the sauté pan.
I’m cooking my fava beans in a classic sauté with serrano ham. My only other embellishment is some chopped wild fennel, not the ferny leaves, but the tender new shoots and stems. Fennel is traditional with fava beans in Andalusia, perhaps because the wild fennel often grows alongside the favas. If you have not got wild fennel, use chopped cultivated fennel bulb. Or mint in place of fennel.
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| Fava beans sautéed with serrano ham. |
I’m using serrano ham, the ordinary salt-cured Spanish ham. The exquisite ibérico ham would take the favas to another level altogether. Whichever you choose, do not cook the ham with the fava beans, as heat hardens tender ham. Add it when the favas are ready to remove from the heat. If Spanish ham is not available, use any smoked ham, pancetta, or bacon, adding them to cook along with the favas.
Topped with a poached or fried egg, the favas are quite splendid. Serve them as a tapa or starter, accompanied by toast.
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| Top the fava beans with a poached egg. |
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| Serve the sautéed favas with toast. |
Fava Bean Sauté with Ham
Salteada de Habas con Jamón
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| Peeled fava beans. |
Serves 4.
2 ½ cups shelled fava beans (3-4 pounds in their pods)
3 tablespoons olive oil
2 cloves garlic, sliced
¼ cup chopped spring onions
1 tablespoon chopped fennel (stems or bulb)
Salt
Freshly ground black pepper
Water, stock, or Sherry if needed
1-2 ounces Spanish ham, diced or cut in thin strips
Poached eggs
Sprigs of fennel or mint
Toast to accompany
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| Wild fennel shoot. |
Add the shelled beans to a pan of boiling salted water and cook 1 minute. Drain. When the beans are cool enough to handle, remove their outer skins.
Heat the oil in a skillet or earthenware cazuela. Add the garlic and fry 1 minute. Add the onions and fennel, lower heat to medium, and sauté until softened, 4 minutes. Add the skinned favas, season with salt and pepper, and sauté a few minutes until cooked to desired tenderness. If necessary add a spoonful of water or stock. When beans are cooked, add the ham and remove the pan from the heat.
Divide the fava beans between 4 small cazuelas or shallow bowls. Top each with a poached egg and a sprig of fennel or mint.
More recipes with fava beans:
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