sauteed lima beans and ham - habas con jamon
A tapas recipe from the Andalucia region of Spain. Jamon Serrano is different from American ham. You can use diced Pancetta as a substitute, but you'll need to dice it finer.
prep time
5 Min
cook time
25 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons olive oil
- 1 1/4 pounds fresh lima beans (frozen is ok)
- 2 cloves garlic, minced
- 2 tablespoons dry white wine
- 1/4 pound jamon serrano, finely diced (or other cured ham)
- 1 tablespoon flat-leaf parsley, minced
- salt & pepper
How To Make sauteed lima beans and ham - habas con jamon
-
Step 1Heat the oil in a skillet. Add the lima beans and the garlic. Cook about 5 minutes. Stir in the wine and cook over low heat, covered, about 10 minutes if using frozen beans (15 minutes if using fresh).
-
Step 2Add the finely minced jamon/ham and parsley. Season with salt and pepper to taste (keep in mind the saltiness of the ham!). Cook another 10 minutes (15 minutes if using fresh beans) until the beans are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Appetizers
Keyword:
#Tapas
Ingredient:
Vegetable
Culture:
Spanish
Method:
Stove Top
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