Peas and fava beans with ham


serves 6

  • 110gms thinly sliced serrano ham, bacon or similar
  • 1/4 cup olive oil
  • 5-6 garlic cloves chopped
  • 450gms (3.5 cups) shelled fresh fava beans or defrosted frozen beans
  • 2.24 cups of water plus one bouillon cube
  • sprig of marjoram
  • sprig of mint
  • 1 bay leaf
  • salt and pepper
  • six scallions
  • 450gms fresh or frozen peas
  • 1 bay leaf
  • 1/5 cup rum, brandy or anise flavored liquer


Saute the ham etc in the oil in a large saucepan, add the garlic and stir for a few seconds until the aroma rises.

Add the beans, stock and bouillon, marjoram and mint and bay leaf, simmer covered for 10 to 20 minutes until the beans are tender.

Add the salt and pepper.

Add the peas, scallions, alcohol and cook for 7-10 mins until the peas are soft.


One comment

  1. Worked out fine – added Pernod at the end which added a little interest but which was not overpowering; probably adding more marjoram did more; could have probably added more mint


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