Habas con Chorizo y Jamon (Broad Beans with Chorizo and Ham)

Broad beans and chorizo stew in a bowl

This is a great example of a simple yet very tasty dish. I love these campo style dishes, they bring me back to easy, lazy days when I used to go camping and made some dishes on a bbq as the sun set. What’s more campo than chorizo and ham? The typical ‘alubias blancas can be bought in jars all ready to cook with, quick and easy. If ur not feeling so adventurous us sweet chorizo instead, still smokey but without the kick.

Ingredients

  • 250g broad beans (Alubias blancas)
  • 150g Chickpeas
  • Spanish Ham
  • Olive oil
  • 1 onion
  • 5 – 6 garlic cloves (4 crushed whole)
  • Oregano / Thyme
  • Chorizo (spicy)
  • Paprika
  • 1 lemon
  • Salt
  • Pepper
  • Pan de Campo (Farm loaf)

Method

We’re going to start this recipe by cooking the beans in water. Boil until tender. (alternatively you can just use a jar of presoaked beans and rinse them)

Kick it off by thinly slicing the onion and garlic (crushing 4 of them whole), and dicing the chorizo into chunks, (we want it visible). In a large frying pan, cook together the onion, garlic and chorizo.

Broad beans and chorizo

Season and fry over a low – medium heat until the onions are soft. Now it’s time to add in the beans and ham (cut up small) and fry on a high heat. Add a splash of water and a squeeze of lemon to remove any goodness that’s stuck to the pan.

Now serve in a bowl and enjoy by scooping it up with slices of bread.

NOTE: Instead of the chickpeas, feel free to replace these with peas.


Broad beans and chorizo stew in a bowl

Habas con Chorizo y Jamon (Broad Beans with Chorizo and Ham)

This is a great example of a simple yet very tasty dish. I love these campo style dishes, they bring me back to easy, lazy days when I used to go camping and made some dishes on a bbq as the sun set. What's more campo than chorizo and ham? The typical 'alubias blancas' can be bought in jars all ready to cook with, quick and easy. If ur not feeling so adventurous us sweet chorizo instead, still smokey but without the kick.
Cook Time25 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean, Mexican
Servings: 4
Author: Mama Lotties

Ingredients

  • 250 g broad beans (Alubias blancas)
  • 150 g Chickpeas
  • Spanish ham
  • Olive oil
  • 1 Onion
  • 5 to 6 Garlic cloves (4 crushes whole)
  • oregano / thyme
  • chorizo (spicy)
  • paprika
  • 1 lemon
  • salt
  • pepper
  • pan de campo (farm bread)

Instructions

  • We’re going to start this recipe by cooking the beans in water. Boil until tender. (alternatively you can just use a jar of presoaked beans and rinse them)
  • Kick it off by thinly slicing the onion and garlic (crushing 4 of them whole), and dicing the chorizo into chunks, (we want it visible). In a large frying pan, cook together the onion, garlic and chorizo.
  • Season and fry over a low – medium heat until the onions are soft. Now it’s time to add in the beans and ham (cut up small) and fry on a high heat. Add a splash of water and a squeeze of lemon to remove any goodness that’s stuck to the pan.
  • Now serve on a bowl and enjoy, by scooping it up with slices of bread.
  • NOTE: Instead of the chickpeas, feel free to replace these with peas.
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