Broad Beans with Serrano Ham

Tender, buttery broad beans contrasting with the salty crunch of Serrano ham. Extra virgin olive oil binds everything into a short, fragrant sauce enhanced by a touch of smoked paprika.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 403
• Protein: 27 g
• Carbs: 22 g
• Fat: 20 g

Ingredients

• 600 g Fresh peeled fava bean ( thawed or fresh )
• 150 g Serrano ham ( diced )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil
• 50 ml Dry white wine optional
• 1 tsp Smoked paprika
• 4 piece Mint fresh optional ( leaves chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Aromatic base preparation

   Finely mince the onion and chop the garlic. Cut the Serrano ham into small, even cubes. The onion must melt without browning to provide sweetness.

2. Sweating onions and ham

   Heat olive oil in a sauté pan. Sweat the onion until translucent. Add the ham; the fat should start to render and become glossy.

3. Cooking the beans

   Stir in the broad beans and garlic. Sprinkle with smoked paprika. Pour in the white wine and reduce by half. The beans are ready when they are tender to the bite but not mushy.

Chef's tips

• Don't over-salt at the beginning; Serrano ham provides significant saltiness as it cooks down.
• If using large broad beans, remove the outer skin after blanching for a smoother texture.

Storage

Keeps for 48h in the fridge in an airtight container. Reheat gently in a pan with a splash of water.