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Broad Beans with Bacon and Paprika

Broad Beans with Bacon and Paprika

Also known as “Habas Españolas”, this is an easy and classic dish of Southern Spain and makes for a delicious and comforting light lunch or tapas dish!

Serves

2

Preparation time

10

Cooking time

30

Allergens

Ingredients

  • 1 small finely chopped onion
  • 1 finely chopped garlic clove
  • 50g streaky bacon (roughly chopped)
  • 230g broad beans
  • 1 pinch paprika
  • 15ml sweet sherry (optional) 
  • Salt and ground pepper

Extra tip!: You can remove the sherry and add a poached egg for a warm and hearty breakfast! Replace bacon for cherry tomatoes for a vegetarian dish. 

Directions

  1. Heat La Española Extra Virgin Olive Oil in a large pan. Add chopped onion, garlic, and bacon on a high heat for 5 mins. Stir frequently until onion is soft and bacon browned. 
  2. Add the beans (thawed if frozen) and paprika. Stir-fry for 1 min. Add optional sherry and reduce heat to low. Cook until beans are soft (5-10 mins). 
  3. Add salt and pepper to taste and serve.

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