40 minutes
A traditional Catalan dish combining jamón serrano, fava beans, peas, and aromatic herbs for a flavorful and hearty meal.
Jamón Serrano, thinly sliced and cut into small pieces
0 lb
cups
Garlic Clove, chopped
each
Fava Beans, shelled fresh or defrosted frozen
cups
cups
sprigs
sprigs
Bay Leaf
each
to taste
to taste
Peas, shelled fresh or defrosted frozen
cups
Scallions, trimmed and thinly sliced
each
Rum
cups
1. Heat Olive Oil and Cook Jamón Serrano
Start by heating the olive oil in a large saucepan over medium heat. Add the small pieces of jamón serrano. Sauté them for about 30 seconds.
2. Add Garlic
Add the chopped garlic to the pan and stir it for a few seconds, just until it becomes fragrant. Be careful not to let it burn.
3. Add Fava Beans and Chicken Stock
Add the fava beans to the pan, along with the chicken stock, marjoram, mint, and bay leaf. Bring the mixture to a simmer, then cover the pan and let it cook for 10 to 20 minutes, until the fava beans are tender.
4. Add Peas, Scallions, and Rum
Once the fava beans are tender, add the peas, sliced scallions, and rum to the pan. Stir to combine, then cover and cook for an additional 7 to 10 minutes, until the peas are soft.
5. Season and Serve
Season with salt and pepper to taste, then serve hot with toasted bread and a drizzle of extra olive oil.
Use high-quality, dry-cured ham like Jamón Ibérico or Jamón Serrano for authentic flavor. Ensure legumes are fresh or, if dried, not old.
Cook legumes slowly and gently to achieve tenderness without disintegration.
Fresh, finely chopped rosemary, thyme, and parsley are essential for the aromatic flavors characteristic of Catalan cuisine.
Add salt towards the end of cooking to account for the saltiness from the ham, and adjust to taste before serving.
Caramelize the ham and vegetables over medium heat to build a foundational flavor without burning.
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