I seem to have an abundance of broadbeans at the moment.  Thats not a bad thing at all, peeled and cooked up with something fatty they are terrific.   Many older vineyards and olive groves in Spain plant broadbeans in between the rows over winter, as they are very good at putting nitrogen back into the soil.  When I brought this bunch I was told by a very surly Greek woman that most men could not cook good broadbeans.  She obviously had some issues, so I smiled, avoided eye contact and backed away very slowly.  As you will see, they are dead easy.

This is a good side dish with pork or as a spring lunch with some bread.  Eat it with a glass of manzanilla or albarino.

What you need:

• About 250 grams of broadbeans, peeled.
• 100g of jamon serrano, cut into small blocks.  When you buy the jamon, ask to have it sliced thick.
• 1 small onion or shallot.
• Fresh mint.
• Olive oil.
• Water.
• Salt and pepper.

What to do:

This is a very quick and easy dish, but pour your glass of manzanilla and prepare every thing before you start cooking. Heat the oil in a heavy fry pan and cook the onion and jamon for about 3 minutes. Add the beans and a splash of water to cook the beans.  Give it a good stir and cook for a further 3 minutes.   Salt and pepper to taste.  Plate it up and stir in some fresh mint.  Eat.