Spain is a great country to eat seasonally and so with that in mind comes lovely new vegetables that can be seen in its many markets.
4 kilos of baby broad beans
6 tbls of very good Spanish olive oil
100g Jamón Serrano finely chopped
2 cloves of garlic finely chopped
1 tbls of fresh mint
½ glass of light sherry (manzanilla)
Pod the beans…I find this a rather enjoyable calming activity with a glass of wine while waiting for other things to happen. Warm the oil in a large frying pan, you want it hot but no more, the beans need to stew in the oil rather than fry. When warm add the beans, sprinkle on the garlic, mint and salt and cook uncovered. Once in a while give the pan a good shake to mix in the golden liquid. Better to shake than stir to avoid bruising the beans. After about 15 minutes sprinkle over the finely chopped ham and give another shake. Leave for the flavours to mingle. For the beans to be ready, the total cooking time should be between 30 to 45 minutes. Serve in a large dish with some crusty country bread.