Broad beans with jamón

PREPARATION  10 minutes

COOKING  30 minutes

SERVES  4

20 g (¾ oz) butter

1 brown onion, chopped

175 g (6 oz) jamón or prosciutto, roughly chopped

2 garlic cloves, crushed

500 g (1 lb 2 oz) broad (fava) beans, fresh or frozen

125 ml (4 fl oz/½ cup) dry white wine

185 ml (6 fl oz/¾ cup) chicken stock

Melt the butter in a large saucepan and add the onion, jamón and garlic. Cook over medium heat for 5 minutes, stirring often, until the onion softens.

Add the broad beans and wine and cook over high heat until the liquid is reduced by half. Add the stock, reduce the heat to low–medium, cover and cook for 10 minutes. Uncover and simmer for another 10 minutes or until the broad beans are tender and most of the liquid has evaporated. Serve hot as a tapas dish with crusty bread, or as a side dish.