This is a speedier version of a Spanish classic using frozen baby broad beans which are ready to use and do not need peeling. It is a delicious and versatile dish which can be eaten on its own or as an accompaniment to eggs, fish or chicken.
In Spain this dish is often served as a tapa and is made with jamon serrano, the cured ham with a similar texture to Italian Parma ham. I had adapted the recipe in England by using the pancetta cubes which are widely available in most supermarkets as this was a cheaper option than buying a chunk of Spanish ham from the deli counter. Yesterday though I was really happy to find that Waitrose is now stocking cubed Serrano ham which makes it even easier to recreate the authentic Spanish taste.
Spanish Ham and Bean Salad
Prep to Plate: Prep: 10 mins Cooking time: 15 mins
- 1 pkt of frozen baby broadbeans
- 1 leek
- 150g (or 2 small pkts) of cubed Spanish Serrano ham or Italian pancetta
- 1/2 glass white wine (optional)
- 1/2 litre vegetable stock
- 1-2 tbspn olive oil
- Wash and slice leek finely.
- Prepare vegetable stock
- Heat oil in a deep frying pan and add leeks and cubed ham.
- Fry gently ensuring leeks don’t burn.
- Add dash of wine when leeks have softened
- About a minute later add the beans and stir.
- Add enough vegetable stock to cover beans.
- Cook gently for about 15-20 mins until beans soften.
- Allow to cool.
© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and/or duplication of this material without express written consent from this blog’s author and/or owner is strictly prohibited.