Salamanca-Style Broad Beans - Habas a la Salamantina
Prep Time: 30 min.
Cook Time: 30 min.
Average Customer Rating: 3 out of 5
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2 - 1/4 lb shelled broad beans
7 oz chorizo
5 oz cured ham
Pimentón, black pepper, salt
Boil the beans in salted water to cover. Skin the chorizo, slice or chop it, dice the ham finely, and fry both together gently. Remove from the heat and add the paprika. Drain the beans, leaving a little liquid with them in the pan, and set aside to cool slightly but not to get cold. Add the chorizo and ham mixture to the pan, stir in, and bring to a boil before serving.
Recipe courtesy of Spain GourmeTour magazine.