Save to your scrapbook

    Baby Broad Beans with Ham and Sherry Vinegar

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Baby Broad Beans with Ham and Sherry Vinegar

    Andalucian cuisine uses broad beans a lot, so it's no surprise that the smokiness of Spanish ham and the full-bodied flavour of sherry vinegar partner them well in this salad. Eat with plenty of crusty bread.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 3 tbsp Extra virgin olive oil
    • 2 Red onions, thinly sliced
    • 1 Garlic clove, crushed
    • 3 tbsp Sherry vinegar
    • 300g Podded baby broad beans
    • 150g Soft goat's cheese
    • 6 slices Serrano ham, cut into strips
    • 2 tbsp Chopped flat-leaf parsley


    1. Heat 2 tbsp oil in a frying pan and sauté the onions and garlic for 10 minutes over a low heat, covered with a lid, until soft. Add the sherry vinegar, broad beans and 100ml water and bring to the boil.
    2. Cook for 5 minutes with the lid on, then for a further 2 minutes uncovered until the water has almost all evaporated and the beans are tender. Tip onto a large platter and crumble over the goat's cheese; serve with the ham and scatter over the parsley.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars