Well, no it doesn't, it means our Village saint, celebrated next weekend, and habas means broad beans...but hang in there....
We do the usual stuff, there's Mass, procession, food and drink and lots of music and bad dancing, falling over and fireworks.
Traditionally, at San Miguel in September, paella is cooked in the giant pans over almond wood in the Plaza Mercado, which used to be Plaza Generalismo but someone had a little sense...
However, in May it's Migas, those little golden dried up bits of breadcrumbs, fried so they suck all the moisture out of your mouth in an astringent like fashion and make you drink far more wine than is healthy for you....our excuse anyway.
Served with the little blighters are fly encrusted dried anchovies, heads and eyes and guts included, thick smoked unchewable rasher - more drink - salted tomato - see? - and to top off the dish a bunch of raw unpodded habas are forced into your fist to balance with the hot plate and overflowing wine.
Now habas give you incredible wind, and raw habas would double a mule over with stomach cramps but we do like to join in so away we go.....
My neighbour dropped in a HUGE crate of the stuff for me today, just so we can get in a little practice like, I started podding but it doesn't seem to be emptying, I'll keep going...
So, this is the start of the habas season, we have instructions to return the crate, whereby it will be filled again, I can make Tortilla with them, salads, purée like a dip with garlic, soups, you name it. Rosario however does this:
fry a little diced onion, a clove of garlic in good olive oil. Add some chopped Jamon. Then add the habas and a litre of beer (yes really). Season well. Cook until the beans are tender and the stock is reduced, slap it on the centre of a table and dig in with crusty bread...
We do the usual stuff, there's Mass, procession, food and drink and lots of music and bad dancing, falling over and fireworks.
Traditionally, at San Miguel in September, paella is cooked in the giant pans over almond wood in the Plaza Mercado, which used to be Plaza Generalismo but someone had a little sense...
However, in May it's Migas, those little golden dried up bits of breadcrumbs, fried so they suck all the moisture out of your mouth in an astringent like fashion and make you drink far more wine than is healthy for you....our excuse anyway.
Served with the little blighters are fly encrusted dried anchovies, heads and eyes and guts included, thick smoked unchewable rasher - more drink - salted tomato - see? - and to top off the dish a bunch of raw unpodded habas are forced into your fist to balance with the hot plate and overflowing wine.
Now habas give you incredible wind, and raw habas would double a mule over with stomach cramps but we do like to join in so away we go.....
My neighbour dropped in a HUGE crate of the stuff for me today, just so we can get in a little practice like, I started podding but it doesn't seem to be emptying, I'll keep going...
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| Habas de Jesús |
So, this is the start of the habas season, we have instructions to return the crate, whereby it will be filled again, I can make Tortilla with them, salads, purée like a dip with garlic, soups, you name it. Rosario however does this:
fry a little diced onion, a clove of garlic in good olive oil. Add some chopped Jamon. Then add the habas and a litre of beer (yes really). Season well. Cook until the beans are tender and the stock is reduced, slap it on the centre of a table and dig in with crusty bread...
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