½ teaspoon pimenton dulce (ground red pepper or paprika)
1 glass sherry
1 cup water
½ chicken stock-cube
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!