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“Habitas con Jamón” is a tapa of great renown in Spain. Below you'll find the most typical variation, with another soon to follow in a subsequent post. If you're thinking, what am I supposed to do with these baby broad beans? This is a tasty start.
Total Time: One hour.
Servings: 4-6
1. Drain half of the olive oil from the jar of habitas in a sauce pan and sauté your finely chopped onion. Wait until the onions achieve a delectable golden hue, then proceed to step two.
2. Add garlic, also finely sliced, to the pan, followed by diced ham and bacon until both appear cooked but not completely roasted.
3. Next, add the glass of white wine; once the wine has evaporated add the broad beans with the rest of olive oil from the jar and cook over medium heat for about 2 minutes, removing several times to make sure all ingredients are mixing well. We want them to work together in harmony, to move as one.
4. Serve with fresh French-style bread.
Li'l Tip: The recommended ham is jamón Iberico or jamón serrano, though any good ham will most likely result in an exquisite dish. This is ham we're talking about, tough to go wrong.
Li'l Tip #2: Pairs well with cold beer or red wine.
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