Ingredients

How to make it

  • Gently sauté the garlic, onion, pimenton dulce and peppercorns in the olive oil for two minutes and then add the chopped Serrano hamand continue cooking for a further one minute. Add the broad beans, thyme, and bay to the onion, and mix the ingredients thoroughly before adding the sherry, water andstock-cube. Cook for a further 20 minutes until the liquid has halved and the beans are tender.Check the seasoning and add a pinch of salt if necessary. Leave to stand for ten minutes; before serving with some crusty bread to mop up the delicious juices - Buenprovecho!

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  • lovebreezy 1 year ago
    Thank you for the nice history lesson!
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