Braised broad beans and ham

Braised broad beans and ham

Fave e prosciutto

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

A very simple broad bean (fava bean) dish, which uses the youngest and freshest of beans – ideally those you grow yourself. If the beans are a little older, the internal skin is too tough, and you won’t be able to use the pods. I have to admit that until now I have always discarded the pods of broad beans, wasting four-fifths of the vegetable. But if you pluck your own pods from the garden, both pods and beans are deliciously edible.

Eat the beans by themselves with bread, or as a side dish for meat, game or pork. In the extreme you can also use frozen beans (but no pods, and you might have to take off the outer grey-green skin).

Ingredients

Quantity Ingredient
600g very young broad beans
4 tablespoons extra virgin olive oil
2 medium white onions, peeled and finely sliced
100g cooked ham, cut into small cubes

Method

  1. Take the beans out of the pods, keeping the pods. Top and tail the pods, and cut them into small cubes.
  2. Put the olive oil into a large frying pan, and fry the onions gently until soft, about 10 minutes. Add the broad beans, the pod cubes and 125ml of water, and cook gently until tender, about another 10 minutes.
  3. Add the ham, salt and pepper to taste, and serve hot.
Tags:
Carluccio
vegetables
vegetarian
Italian
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