This is a modern version of a traditional dish that slow cooks jamón and fresh broad beans, with the outer skin of the beans left on. I’ve lightened the dish
Blanch the beans by dropping them into a large saucepan of boiling water for 1 minute. Remove the beans and refresh in chilled water. Remove the outer skins by pinching the skin off one end and gently squeezing out the inner beans. Discard the skins. Put the beans in a bowl and cover with a tea towel (dish towel).
Remove the outer layer of fat from the jamón and finely chop. Finely chop the lean jamón. (Keep the jamón fat and the lean jamón separate.) Gently heat the jamón fat and the extra virgin olive oil in a sauce-pan over low–medium heat for 1 minute, stirring occasionally. Do not fry the fat, as this will change its flavour.
Add the onion and garlic and cook for 5–10 minutes, or until soft and translucent. Reduce the heat to low, add the lean jamón and warm through. Add the broad beans, cover and gently cook for 5 minutes.
Remove from the heat and fold through the mint. Season to taste with sea salt, if necessary. Serve warm.
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