Broad Beans in the Vitorian style

Favas or Broad Beans are native to Asia Minor, although some scholars suggest that  they originated in Central Africa.

The Romans made ​​great use of this type of beans which they turned into flour to make bread.

They form part of the diet of inhabitants of Navarra and Álava.

Broad Beans are so consumed and produced in Álava that they have a Protected Designation of Origin (PDO);

This dish is one of the most typical if you want to make a meal based on food from the Spanish region of Álava.

Ingredients (3 people):

• 450 grams of beans.
• 120 g of cured ham.
• 60 g  of bacon.
• Oil.
• Salt.
• Water.

Method:

1. Shell the beans and wash them.
2. Pour water in the pot (just to cover the beans), heat until it boils.
3. Add the beans and salt ,then cook over medium heat 30 to 40 minutes.
   
4. Meanwhile, put the ham ,bacon and a tablespoon of oil in a frying pan ,sauté  it. Once it is ready, add  it to the pot of beans and cook for other 5 minutes until the broth thickens.

5. Salt to taste. If the beans are large you can peel them.

My comments to the Recipe : It is an easy recipe to prepare, if we don't know exactly how much water to use, do not worry too much, if we have too much water, rather than taking and moving the ham and bacon to the pot, we do the opposite, we put the beans in the pan adding just a little water (not to let them dry).Of course, it would be better if we add just the necessary quantity of water from the beginning  ,this way we will not lose the vitamins that remain in the broth.

Talking about the taste of the dish, great! . Ham and bacon go very well with broad beans.

 

Álava