June 13, 2012

Broad Beans With Jamon Recipe

a recipe posted in 2012 updated, 2016, with a new photo

By In Recipes
If you need an example of how delicious a tapas dish can be using only a few ingredients then give this Broad Beans With Jamon a try-out. If memory serves I first encountered this dish after enduring the crowds at the El Rasto market in Madrid one Sunday. I left with a tie, hand painted with a strange little space creature. I’ve never worn it.

You need some chunky bread to mop up the sauce. You can adjust the strength and flavour as you see fit. Just ensure the Jamon is of a decent quality and you double pod the broad beans.

Broad Beans With Jamon

Broad Beans With Jamon Tapas Dish

Broad Beans With Jamon Tapas Dish

Broad Beans With Jamon Tapas Dish

Broad Beans With Jamon

Course Appetizer, tapas
Cuisine Spanish
Servings 1


  • 20 g butter
  • splash olive oil extra virgin
  • 1 onion finely chopped
  • 1 large garlic clove crushed
  • 175 g jamon
  • 500 g broad beans
  • 125 ml dry white wine mixed with chicken stock


  1. de-pod the broad beans and cook in boiling water for a few minutes. Drain and refresh in cold water. Remove the outer husk and set aside.

  2. melt the butter with the olive oil and fry the onion until soft and just beginning to brown. Add the garlic and cook for a minute or two more.

  3. cut or tear the jamon into strips. Add to the onion and fry for a minute or two.  Season with pepper (salt wont be need as the jamon and the stock with provide enough).

  4. add the stock/white wine followed by the broad beans. Cook until reduced and the beans are cooked through. The sauce needs to be quite thick; add more butter if required.

  5. Serve with crusty bread or crisp toast.

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