Saturday, May 5, 2007

Beans with ham ends

A favorite, veggies with a bit of depth, good for those evenings when the desire to eat something tasty is greater than the desire to cook it. Had a big bowl last night, a whole meal with half a creamy buffalo's milk mozzarella and my local baker's crusty bread.

In Spain, where I learned to eat them, they use the ends of cured ham, that you have laying around after eating the ham itself. Here in Copenhagen, I usually use bacon. Different taste, good, too...

100 g. of ham ends i small pieces and a shallot
in 2-3 tablespoons of olive oil in a pot. When the onion is translucent add

500 g. - about a pound - of beans
and stir until the beans have changed color to bright green and are coated with oil. Pour

1/2 glass of water
into the beans along with some salt and freshly ground peber. Cover and let the beans simmer very gently until they're soft. This is a dish, where I like the vegetables beyond the al dente stage.

The beans I used last night were done after 15 minutes of simmering. When I can find them, I use favas, the beans, they use in Spain for this dish - they're even better. Young ones will only need to simmer for 10 minutes. Older specimens may need a half hour. Good hot or at room temperature, and for the next couple of days, as well.


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