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Habas a la Catalana

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CATEGORY CUISINE TAG YIELD
Grains Catalan 6 Servings

INGREDIENTS

1 c Dry white lima beans; (habas) soaked overnight in water
1 tb Dijon mustard
4 tb Sherry vinegar
2 tb Fresh mint leaves; chopped
1/2 c Extra virgin olive oil
4 oz Jamon Serrano; in 1/16" julienne
3 c Escarole; finely shredded

INSTRUCTIONS

Place beans in new water and bring to a boil. Lower heat and simmer 30 to
40 minutes until tender. Drain and place in a mixing bowl to cool. In
another mixing bowl, place mustard, vinegar and mint leaves. Whisking
constantly, add olive oil in a thin stream until all is emulsified. Add
ham, escarole and cool beans and toss well to coat. Season with salt and
pepper, toss again and serve.
Yield: 6 servings
Recipe by: MEDITERRANEAN MARIO #ME1A35
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998

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