sauteed lima beans and ham - habas con jamon
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
25 Min
method
Stove Top
Ingredients For sauteed lima beans and ham - habas con jamon
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3 Tbspolive oil
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1 1/4 lbfresh lima beans (frozen is ok)
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2 clovegarlic, minced
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2 Tbspdry white wine
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1/4 lbjamon serrano, finely diced (or other cured ham)
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1 Tbspflat-leaf parsley, minced
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salt & pepper
How To Make sauteed lima beans and ham - habas con jamon
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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).
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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.
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