If you need an example of how delicious a tapas dish can be using only a few ingredients then give Broad Beans With Jamon a try-out. If memory serves I first encountered this dish after enduring the crowds at the El Rasto market one Sunday. I brought a tie, hand painted with a strange little space creature.
The broth then was rather thicker and more intense than what I create at home; wonderful mopped up with a chunk of bread. You can adjust the strength and flavour as you see fit. Just ensure the Jamon is of a decent quality and you pod the beans!
Broad Beans With Jamon Recipe
- 20g butter
- 1 onion finely chopped
- 175g jamon
- 2 garlic cloves crushed
- 500g broad beans
- 125ml dry white wine or chicken stock or mix of both
- Melt the butter and fry the onion and garlic until soft.
- Add the jamon and cook for five minutes.
- Add the broad beans and wine and cook until liquid is reduced and the beans are cooked through.
- Serve with crusty bread.
Copyright Andrew Barrow from SpittoonExtra
This Broad Beans With Jamon recipe is the 4th in a short series of tapas dishes. This recipe based on one from The Little Tapas Book.
© 2004-2013 Andrew Barrow All Rights Reserved