Granada-Style Broad Beans Sauteed with Serrano Ham

What you need

• 450 g (1 lb) shelled fava beans, young fresh beans, or frozen baby beans
• 1 sweet onion, or 2 spring onions, finely chopped
• 1 clove garlic, finely chopped
• 4 tbsp extra virgin olive oil
• 3 tbsp dry white wine, optional
• 200 g (7 oz) jamon serrano, cut into small dice
• salt, to taste

Method

Restated from the original video

1. 1

   If using frozen beans, drop them straight from the freezer into a pan of boiling salted water and cook for 10 min, then drain. Fresh young beans need no boiling.

2. 2

   Warm the olive oil in a wide frying pan over medium heat.

3. 3

   Add the onion, garlic and beans with a pinch of salt and stir to coat them in the oil.

4. 4

   Pour in the white wine, if using, and let it bubble for a minute.

5. 5

   Cook fresh beans gently over medium-low heat, stirring now and then, until tender and the onion is soft and sweet, 25-30 min. Cook boiled frozen beans this way for 10-15 min only. Add a spoonful of water if the pan gets dry.

6. 6

   Stir in the ham and cook for 2 min more, just until its fat turns translucent and the edges crisp a little.

7. 7

   Taste before adding more salt, since the ham is salty. Serve warm, on its own as a tapa or as a side dish.

Imported from cocinaabuenashoras.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.