Habas con jamon is the Granadina broad-bean tapa with diced jamon Trevelez sauteed in olive oil, served warm in a clay cazuela through the broad-bean season.

Habas con jamon is a canonical Sierra Magina tapa using the early broad beans (habas tempranas) that come in February and run through May. The combination of beans, cured ham and olive oil is rural Andalusian cooking that moved into the citys tabernas alongside the free-tapa tradition that took shape between Bodegas Castaneda (1927) and Los Diamantes (1942). The dish is the canonical free tapa at Bodegas Castaneda and Antigua Bodega Castaneda, and it appears across every traditional Granadina menu in spring.

Where to eat Habas con Jamon in Granada

5 editor picks for Habas con Jamon in Granada, ranked by editorial score. All Granada signature dishes · Habas con Jamon across every city.

Make it at home

Serves 220 minEasy

Ingredients

  • 400g broad beans (habas), podded weight
  • 100g jamon Trevelez, diced into 5mm cubes
  • 1 small onion, finely chopped
  • 2 garlic cloves, sliced
  • 50ml extra virgin olive oil
  • 1 bay leaf
  • Sea salt and black pepper

Method

  1. Blanch the broad beans in salted boiling water for 3 minutes. Drain.
  2. Heat olive oil in a clay cazuela or heavy pan. Sweat the onion until translucent, 4 minutes.
  3. Add garlic and bay leaf. Stir 30 seconds.
  4. Add the diced jamon. Saute until fat renders, 2 minutes.
  5. Add broad beans. Stir to coat in the fat. Cook 5 minutes.
  6. Adjust seasoning with salt and pepper, remove the bay leaf and serve warm with bread.

Editor tip. Use young broad beans (habas tempranas) in spring; older beans need peeling to remove the outer skin.