Habas Enzapatadas Recipe: Andalusian Broad Bean Tapas Snack 58 2026

Habas enzapatadas are one of those tapas that disappear from the table before you even realize it. The name literally means "broad beans in shoes," because the beans are boiled right in their outer skin, the little "zapatilla" that keeps them plump and tender inside. It's a classic bar snack from Huelva, in Andalusia, and once you try them you'll eat them the way you'd eat sunflower seeds or lupini beans, popping them one after another.

Making them at home could not be simpler. You basically toss everything into a pot, cover it with water, and let the beans simmer until they're just tender. The magic comes from the mint, which is what makes this appetizer so addictive, plus lemon to add bright citrus notes and keep the beans looking nice, and garlic to perfume the broth.

You can also add a final aromatic touch with spearmint or even cilantro, depending on how you like them. Either way, you end up with a healthy, vegan-friendly snack that's ready in about twenty minutes and costs almost nothing to make.

Ingredients for Habas Enzapatadas

This recipe makes 6 servings as an appetizer.

• 500 g large shelled broad beans (fresh or frozen)
• 1 small bunch pennyroyal mint
• 1 sprig spearmint or cilantro (optional)
• 2 or 3 garlic cloves
• 2 or 3 lemon slices
• Salt to taste

How to Make Habas Enzapatadas Step by Step

1. Shell the Broad Beans

Start by preparing the beans. If you bought them already shelled, you save yourself the work. If not, carefully open each pod, slide your finger along to separate the beans, and set them aside. As we mentioned, you always want to use large beans for this snack, and you'll need about 500 g. If you're using frozen broad beans, simply skip this step.

2. Lay the Mint in the Pot

Once the beans are ready, place 1 small bunch of pennyroyal mint at the bottom of a medium pot. This alone would be enough, though many people also add 1 sprig of spearmint or, less commonly, a little cilantro. Use these according to your own preference.

3. Add the Beans, Garlic, Lemon and Salt

On top of the mint, add the shelled broad beans. Then add 2 or 3 garlic cloves lightly crushed with the flat side of a knife, 2 or 3 lemon slices, and a little salt to taste. You can always adjust the salt level later during cooking.

4. Cover with Water and Bring to a Boil

Immediately after, pour water into the pot until it just covers the beans completely, then place the pot over high heat. Cover it and heat until the water comes to a rolling boil.

5. Simmer for 15 Minutes

As soon as it boils, lower the heat to medium-low and let the beans simmer gently for about 15 minutes. At the 10-minute mark, adjust the salt if needed and finish cooking. The beans should be tender inside but still a bit firm. Before turning off the heat, it's best to take one bean, peel it, and taste it to check that the texture is right.

6. Drain and Serve

When they're just right, remove the pot from the heat and let the beans cool slightly. They're now ready to serve. You can present them drained, removing the cooking water, the mint and the lemon. You can also add a little of the broth to the plate, whichever you prefer.

Tips for the Best Habas Enzapatadas

Why They're Called Enzapatadas

The name this peculiar tapa goes by is habas enzapatadas, or enzapatás in casual speech, and they're called that because they're cooked with their skin on, the "zapatilla" or little shoe of the bean. Making them at home is easy: just put all the ingredients in the pot and cook them together.

How to Eat Them

Finally, let's explain how to eat habas enzapatadas, because although it's very simple, there's a trick to it. Pick up a bean with your fingers, which is why larger beans are preferable, and bite it to break the skin so you can get to the tender inside. It's practically like eating lupini beans or sunflower seeds. They're usually served dry, but some people won't forgive you if there's no broth left to dip bread into.

Flavor Variations

Besides the pennyroyal mint, which combined with the beans is what makes this appetizer so addictive, lemon is also added. It doesn't just bring citrus notes, it also stops the beans from looking unappealing. A touch of garlic is essential too, to aromatize the broth. And although that would already be enough, you can give the cooking a final aromatic touch with spearmint or even cilantro. You decide how to make them.

30 Go-To Recipes I Keep Coming Back to at Home

If you're anything like me, your kitchen rotation probably includes a little bit of everything—cozy comfort classics, tried-and-true dishes from around the globe, and sweets that make everyone happy.

When a rich, indulgent treat is calling my name, I'll reach for this La Viña Molten Cheesecake recipe, this sophisticated Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is my reliable pick.

Come breakfast time or when I'm after a lighter bite, I'll whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the trick.

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Hearty midday meals and slow, cozy suppers are where these shine: the warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. Craving something even more substantial? I'll bake up this hearty Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the ultimate comfort plate, this French Boeuf Bourguignon recipe.

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And when I'm mixing drinks and planning a whole spread for company, dinner often gets paired with a cool Original Cuban Mojito recipe, a strong Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To tie the whole meal together, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing the table with this eye-catching Mediterranean Black Rice with Squid recipe.

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After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the finest dishes are built on three things: simplicity, dependable technique, and serious flavor.

These are the recipes I find myself making over and over—whether it's a fast solo meal or a festive spread for loved ones.

On the sweet side, the rich, velvety Orange Chocolate Mousse Recipe is a go-to when I want something that feels fancy yet comes together easily. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled after the beloved Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture really helps, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and effortless, I'll typically make the traditional Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. When I want a heartier comfort dish, I'm quick to suggest the filling Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the speedy weeknight winner, this One Pot Pasta Recipe.

I'm also a big fan of sharing dishes rooted in tradition from all over the world, like the genuine Sorropotún de Bonito Fish Stew Recipe, crisp Chilean Pumpkin Sopaipillas Recipe, and Spain's classic Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it delivers great texture without eating up time. My regular lineup includes the Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and completely satisfying without any gluten.

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