Chef's Recipes

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.

By Dan Hunter
  • Serves 4
  • 20 mins preparation
  • 35 mins cooking
Broad beans with jamón serrano
Broad beans with jamón serrano


  • 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


  • 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

  • Author: Dan Hunter