Sauteed Lima Beans and Ham - Habas con Jamon

Lori Loucas


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.


★★★★★ 1 vote

5 Min
25 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 1 1/4 lb
    fresh lima beans (frozen is ok)
  • 2 clove
    garlic, minced
  • 2 Tbsp
    dry white wine
  • 1/4 lb
    jamon serrano, finely diced (or other cured ham)
  • 1 Tbsp
    flat-leaf parsley, minced
  • ·
    salt & pepper

How to Make Sauteed Lima Beans and Ham - Habas con Jamon


  1. Heat 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).
  2. Add 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.

Printable Recipe Card

About Sauteed Lima Beans and Ham - Habas con Jamon

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Spanish
Hashtag: #Tapas

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