Name: Broad beans with jamón serrano
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 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

Broad beans with jamón serrano

Australian Gourmet Traveller Spanish side dish recipe for broad beans with jamón serrano by Dan Hunter from The Royal Mail Hotel.

Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

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

Method

Main

1.Blanch broad beans in boiling salted water (10-15 seconds), drain and refresh in iced water, drain again and peel.

2.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.

Drink Suggestion: Try the re-released 1994 Best’s Great Western Riesling, Victoria, or a six- to eight-year-old Clare riesling. Drink suggestion by Lok Thornton
Notes

Dan Hunter

Styling by Lisa Featherby

Styling by Geraldine Muñoz