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Broad Bean Recipe

Habas Con Jamon - Famous Mediterranean Tapa

A Mediterranean Seafood Risotto Recipe

This broad bean recipe is our version of the classic tapa that is served in most bars throughout Spain.
Andalucia has its own recipe, as do all of the other regions, we hope that this is a combination of all of them.
We use a mixture of broad beans and peas...but if you prefer you can just use beans and double up on the quantity.
It's a very quick and easy starter recipe, that can be served on its own or with crusty bread to mop up the juices. We sometimes serve it as a main course with garlic bread.
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

Ingredients For 4 People

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

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Method

Heat the olive oil in a non stick 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!