Fava Beans with Jamon Serrano and Hard-Boiled Eggs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 teaspoons salt | 3 pounds fresh fava beans in the shell, or 1-1/2 pounds dried split fava beans | 1/4 cup olive oil |
| 1 yellow onion, finely chopped | 1 clove garlic, minced | 1 (1/4-inch thick) slice jamon serrano or other dry-cured ham, about 3 ounces, finely diced |
| 3 hard-cooked eggs, peeled | 1 tablespoon chopped fresh flat-leaf parsley | |
| 1 | Fill a saucepan with water and bring to a boil. Add salt and beans and boil 15 minutes if using fresh favas and 30 minutes if using dried favas. Drain, reserving 1 cup cooking water. Peel fresh beans to uncover their sparkling green color. |
| 2 | In a saute pan, heat olive oil over medium heat. Add onion and garlic and saute, stirring frequently, about 10 minutes, or until onion is soft and lightly caramelized. Add jamon serrano and saute 2 minutes, or until its fat turns shiny. Add beans and reserved cooking liquid, cover, decrease heat to medium-low, and cook 15 minutes or until beans are tender. |
| 3 | Cut each egg lenthwise into 8 wedges or chop eggs coarsely. Add eggs beans and mix well. Serve hot, garnished with parsley. |