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Broad beans with jamón serrano

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Try the re-released 1994 Best’s Great Western Riesling, Victoria, or a six- to eight-year-old Clare riesling.

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