Baby broad beans with ham and saffron casserole
Continuing on with easy-to-prepare recipes, although this does not make this dish any less appetising. Our objective is that anyone, no matter how much or little experience they have, throws themselves into the kitchen to prepare succulent dishes, and if it includes saffron, all the better.
The fresh baby broad bean season is spring, in fact, its harvesting is rather short, as it only lasts a couple of months. If you love this type of bean, it is recommended that the broad beans are frozen so as to be eaten and enjoyed during other times of the year, given that these beans only stay fresh in the refrigerator for 3 or 4 days. A tip so as to know whether the beans are fresh, is that when snapping them, the pod is crunchy. If the beans are difficult to snap and do not make that characteristic crunchy or snapping sound, this means that that the beans were harvested several days prior.
These beans are rich in protein and fibre, thereby stimulating intestinal transit and helps lowering cholesterol. You haven’t tried it yet? It’s a safe bet that you have tried in a bar or restaurant broad bean and ham casserole, but you may not have cooked the dish at home. We’re bringing you the recipe, so there’s no excuse not to try your hand at cooking it.
- 1 kg. small Baby broad beans
- 100 g ham
- 2 onions
- 1 tablespoon EVOO
- 3 or 4 saffron strands
- Salt to taste
First, to peel the baby broad beans, in order to separate the pod from the beans.
In a casserole pan, add the olive oil and sauté the onion until it becomes transparent. At that time, add the salt and the saffron strands, mix thoroughly, and immediately after, add the beans.
Leave to fry in the casserole pan until tender. If necessary, add some water and cover, until softened.
A couple of minutes before the beans are completely cooked, add the finely chopped ham. Simmer and stir and then set aside.
It can be served with a sprig of peppermint to imbue that distinct touch to this traditional dish.
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