The Iberian Peninsula treasures legumes of all varieties; they appear in some of Spain and Portugal’s most popular dishes. Here, fava beans join red onion, garlic, and tomatoes in a colorful salad often served as a tapa. If you can’t find fresh fava beans—which are admittedly a bit of a chore to shuck and peel—substitute edamame. All pair exquisitely well with fresh EVOO. For wine, I recommend a crisp Spanish white.
- 1/4 cup extra virgin olive oil
- 1 small onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 cups of shucked and peeled fresh fava beans
- 2 tablespoons fresh lemon juice
- 1 medium heirloom tomato, diced
- 1/2 teaspoon pimentón (smoked Spanish paprika) or regular paprika
- 3 thin pieces of jamón serrano or prosciutto, torn into bite-size pieces
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
Heat the olive oil in a large sauté pan over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and sauté for 1 to 2 minutes more, stirring frequently. Add the peeled fava beans, lemon juice, tomato, and smoked paprika. Cook, stirring occasionally, until the tomatoes have broken down and the fava beans are tender.
Push the beans to one side of the pan to expose the bottom of the pan. Add the pieces of jamón to the bottom of the pan and fry for 1 minute, just long enough to crisp up. Mix the jamón into the beans and season to taste with salt and pepper.
Serves 4 as a tapa — Recipe adapted from katieatthekitchendoor.com