← Nouns Cooking · Spanish

Ingredients

• 500 g shelled broad beans, fresh or frozen
• 3 tbsp extra virgin olive oil
• 100 g serrano ham, cut into thin strips
• 4 Spring onion, sliced
• 2 cloves Garlic, sliced
• 60 ml dry white wine (optional)
• 6 mint leaves, shredded (optional)
• salt and black pepper

Method

1. Cook the broad beans in boiling salted water for 3–4 min until just tender, then drain and cool under cold water. Slip the larger beans out of their pale skins for the brightest colour.
2. Heat the oil in a frying pan over medium heat and fry the ham for 2 min until it crisps at the edges.
3. Add the spring onions and garlic and cook for 3 min until soft. Tip in the beans and the wine, if using, and toss for 4–5 min until the wine has bubbled away and the beans are hot.
4. Season with pepper and only a little salt (the ham is salty), scatter with mint and serve warm.

Tips

• Broad beans can cause a serious reaction in people with G6PD deficiency (favism); peas make a good swap.

Sources

Written in our own words after cross-checking these recipes:

Foods & Wines from Spain Directo al Paladar