This quick and easy recipe for broad beans with jamón is one of the most traditional Andalusian dishes. It's popular especially in the autumn, when the markets are filled with hairy green bean pods.
It is excellent as an appetiser to lamb dishes, but it can also be served as a main rustic dish. Granada's tapas bars are the natural habitat of this recipe. The beans used in this recipe are soft, freshly peeled from the bean pods, which do not need to be pre-soaked or modified in any other way.
You can easily try this simple recipe with frozen beans.
Fresh unshelled and shelled broad beans
INGREDIENTS
Serves: 4
- olive oil
- salt
- pepper
- one clove of garlic
- 750 g freshly shelled or frozen beans
- 50ml dry sherry or dry white wine (optional)
- one larger onion finely chopped
- 200 g jamon serrano cut into small cubes
- finely chopped flat-leaved parsley for garnish
METHOD
- Fry the onion and garlic in a pan with olive oil over medium heat until light brown (approx. 5 min.).
- Add the peeled beans, the wine (optional) and cover with a lid. Simmer for 10 to 15 minutes until the beans are soft.
- Add the jamón, mix everything, season with salt and pepper, let it simmer for another 5 minutes and serve immediately, garnished with chopped parsley.
The wine is optional, but the beans will absorb it during the stew and the overall flavour will be more complex
Jamón is actually only heated - it releases its flavour very quickly and it is unnecessary to stew it for a long time
