Broad beans with jamon
This quick and easy recipe will have you feeling like a gourmet culinary connoisseur
Beans, broad, raw
350 g, (buy 500g, frozen or podded fresh)
1 small, finely chopped
Prosciutto fat trimmed
1 slice(s), chopped
1 clove(s), crushed
Sweet-style white wine
¼ cup(s), (60ml)
- Cook broad beans in a medium saucepan of lightly salted boiling water for 2 minutes or until tender. Drain, then refresh under cold water and carefully peel off outer skin.
- Heat oil in a large non-stick frying pan over medium heat. Add onion and jamón and cook, stirring, for 5 minutes or until onion has softened and jamón is crisp and just golden. Add garlic and wine, bring to the boil and cook over high heat for 2–3 minutes or until reduced by half. Add stock and broad beans, reduce heat and simmer for 3 minutes or until heated through. Serve drizzled with extra oil.
SERVING SUGGETION: Crusty white bread.TIP: Jamón is a dry-cured Spanish ham that’s available from specialist delicatessens. If unavailable, you can substitute with prosciutto or pancetta for a similar delicious taste.