During the time I spent in Lisbon over the past year, there was a noted dearth of fresh vegetables in my diet. The food in Lisbon is wonderful, but it’s not particularly fresh. One night I stumbled upon a tapas restaurant that served a fava bean salad and it quickly became my go-to vegetable dish when I was craving something light. It was a cold, simple salad of favas, tomatoes, olive oil and herbs. I couldn’t tell you exactly what was in it, but it hit the spot.

I tried to recreate this salad for this week… and totally missed the mark. But, what I did make turned out wonderful. Nothing like that particular tapas dish, but delicious nonetheless. It has a lot of Spanish flavors – smoked paprika, jamón, tomatoes – that all meld together in a warm, homey dish. It ended up being my favorite of all the fava dishes I’ve made for this week, a total surprise hit. Try it with a few slices of crusty bread or a bowl of pasta for a comforting spring dinner.

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More Fava Bean Recipes…

Avocado Toast with Fava Beans and Pecorino

Fava Bean Soup with Mascarpone, Mint, and Pancetta

Fava Bean and Mascarpone Ravioli with Truffle Butter Sauce

Spanish Fava Bean Salad with Tomatoes and Jamón

A warm tapas dish of sauteed fava beans, fresh tomatoes, and jamón. 

• Author: Katie at the Kitchen Door
• Yield: 4
• Cuisine: Spanish

Ingredients

• 2 TBS olive oil
• 1 small red onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 2 cups of shucked and peeled fresh fava beans
• 2 TBS fresh lemon juice
• 1 medium heirloom tomato, roughly chopped
• 1/2 tsp smoked Spanish paprika
• 2 thin pieces of jamón serrano or prosciutto, torn into bite size pieces

Instructions

1. Heat the olive oil in a large saute pan over medium heat. Add the chopped onion and saute until soft, about 5 minutes. Add the garlic and saute for 1-2 minutes more, stirring frequently. Add the peeled fava beans, lemon juice, tomato, and smoked paprika. Cook, stirring occasionally, until the tomatoes have broken down and the fava beans are tender.
2. Push the beans to one side of the pan to expose the bottom of the pan. Add the pieces of jamón to the bottom of the pan and fry for 1 minute, just to crisp up. Mix the jamón into the beans and season to taste with salt and pepper. Serve warm with crusty bread or warm pasta.

The post Ingredient of the Week: Fava Beans // Spanish Fava Bean Salad with Tomatoes and Jamón appeared first on Katie at the Kitchen Door.