The Aigua Blava Cookbook #3: Broad Beans with Ham

Image of beans tossed in pan with parsley and bacon

This is the simplest recipe going but oh-so-delicious and one of my favourite tapas nibbles. Try it with a fat wedge of tortilla and a few French beans tossed in olive oil and lemon juice – it’s not quite as good as getting on a Costa Brava plane but it’ll still make you want to sing “Y Viva España”. Well, maybe.

In Spain it’s often made with offcuts of Serrano ham but as few of us have entire legs of raw ham hanging from the kitchen ceiling, you can make it just as easily with pancetta or smoked streaky bacon. If you don’t like the skin on the broad beans, double-pod them (easiest after cooking).

Broad Beans with Ham

Image of broad beans with ham, served


450 g podded broad beans

About 100g raw Serrano-style ham, pancetta or streaky bacon

Big handful of parsley, roughly chopped

2 tbspn olive oil

Juice of 1/2 lemon

Image of bacon frying


Cook the beans in boiling salted water until tender, then drain and set aside.

Heat the olive oil in a frying pan and cook the ham or bacon until it’s crisped at the edges. Stir in the beans and chopped parsley, add lemon juice to taste and toss well to mix. Remove to a bowl and allow to cool. Serve at room temperature.

Image of broad beans with ham, close-up

3 thoughts on “The Aigua Blava Cookbook #3: Broad Beans with Ham

Leave a Reply