Broad Bean Recipe - Habas Con Jamon

Ingredients
    
    3 tablespoons extra virgin olive oil
    1 medium onion finely chopped
    2 cloves garlic, bashed
    8oz/250g jamon serrano cut into small cubes
    1lb/500g baby broad beans fresh or frozen, or use half beans and half frozen peas
    1 chicken stock cube dissolved in 1/2 cup/1/4 pt boiling water
    1 teaspoon dried thyme or use fresh if available
    Salt and ground black pepper to taste
 

 Method

    Heat the olive oil in a largish skillet or frying pan over a high heat.
    Add the onion and cook until starting to colour stirring really well all of the time.
    Turn down the heat and continue cooking until the onion is soft and browned.
    Add the garlic and cook for 2-3 minutes.
    Add the jamon serrano, the beans and the peas (if using).
    Turn up the heat to high again, and allow to simmer stirring regularily, for another 2-3 minutes.
    Add the thyme and stock.
    Bring back to the boil and simmer for another 4-5 minutes, or until half of the stock has reduced.
    Check for seasoning and add to taste.
    This is now ready to serve. 
    The great thing about most tapa recipes is that they can be made ahead of time and just buzzed 
    in the microwave when needed - just as they do in our Spanish bars! 

https://www.cutting-edge-mediterranean-recipes.com/broad-bean.html