Broad beans, or habas, are a staple of the traditional country diet in Spain.
The first fresh beans are piled up in the veg shops now. Many people have their own habas growing on little plots and they will provide much-loved treats throughout the summer. The big bean pods are simply picked and piled into the middle of the table so that everyone can help themselves. There is a special knack to popping the sweet beans out of the pods with one hand that takes ages to learn and identifies the true gourmets.
Confusingly, for those struggling to learn Spanish the “h” in habas is not pronounced with locals talking about “abas.” It´s like the “h” in “hola,” or hullo.
Habas are also very popular when dried and provide a staple for times when the fresh variety is not available.
A favourite in kitchens of the countryside around Cartagena is the dish, michirones. Our friend Barbara has been making michirones for decades and here´s the recipe.
Half a kilo of dried habas
A chunk of ham bacon (tocino de jamôn)
A chorizo (Spanish salami)
A ham bone
One laurel leaf
Ground black pepper
Salt
One chili
Paprika (pimentón)
Boil plenty of water and soak the beans overnight.
The next morning put the beans and water in a casserole pan.
Cut the chorizo and bacon into small chunks and add to the beans with the ham bone, the chili, the black pepper, salt and half a teaspoon of paprika.
Bring to the boil and then reduce the heat, simmering and stirring until the beans are tender. A few minutes before serving, add a glass of red wine.
Barbara says that michirones takes about two hours to cook on the top of the stove but only about 20 minutes in a pressure cooker. She points out that the chorizo gives the michirones a lovely colour.
***
©Phillip Bruce 2009
The first fresh beans are piled up in the veg shops now. Many people have their own habas growing on little plots and they will provide much-loved treats throughout the summer. The big bean pods are simply picked and piled into the middle of the table so that everyone can help themselves. There is a special knack to popping the sweet beans out of the pods with one hand that takes ages to learn and identifies the true gourmets.
Confusingly, for those struggling to learn Spanish the “h” in habas is not pronounced with locals talking about “abas.” It´s like the “h” in “hola,” or hullo.
Habas are also very popular when dried and provide a staple for times when the fresh variety is not available.
A favourite in kitchens of the countryside around Cartagena is the dish, michirones. Our friend Barbara has been making michirones for decades and here´s the recipe.
Half a kilo of dried habas
A chunk of ham bacon (tocino de jamôn)
A chorizo (Spanish salami)
A ham bone
One laurel leaf
Ground black pepper
Salt
One chili
Paprika (pimentón)
Boil plenty of water and soak the beans overnight.
The next morning put the beans and water in a casserole pan.
Cut the chorizo and bacon into small chunks and add to the beans with the ham bone, the chili, the black pepper, salt and half a teaspoon of paprika.
Bring to the boil and then reduce the heat, simmering and stirring until the beans are tender. A few minutes before serving, add a glass of red wine.
Barbara says that michirones takes about two hours to cook on the top of the stove but only about 20 minutes in a pressure cooker. She points out that the chorizo gives the michirones a lovely colour.
***
©Phillip Bruce 2009
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