Broad beans with jamón serrano

AT A GLANCE

  • Serves 4 people

  • 450 gm podded broad beans (about 1½kg unpodded)
  • 200 ml extra-virgin olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 100 gm jamón serrano, diced into 1cm squares
01   Blanch broad beans in boiling salted water (10-15 seconds), drain and refresh in iced water, drain again and peel.
02   Cook oil, onion and garlic in a saucepan over low heat, stirring occasionally, until transparent (20-25 minutes). Add jamón, cook until fat renders (8-10 minutes), increase heat to medium, add beans, stir to coat, season to taste and serve immediately.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

TRY THE RE-RELEASED 1994 BEST’S GREAT WESTERN RIESLING, VICTORIA, OR A SIX- TO EIGHT-YEAR-OLD CLARE RIESLING. , suggested by LOK THORNTON

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