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Green home » food and cooking » recipes
Broad Beans with Ham and Marjoram
A simple Spanish stew. When the beans are young and tender include the pods. A mixture of young, middling and old beans, as happens when you grow your own, gives a satisfying contrast in taste and texture.
1 kg broad beans (unpodded)
4 tablespoons Olive oil
1 tablespoon diced Parma Ham or bacon
150mls dry sherry or white wine
2 garlic cloves roughly chopped
2 tablespoons parsley
1 tablespoon chopped fresh marjoram (if you don't have this, substitute Oregano) salt, pepper and a little sugar.
Chop pods into short lengths. Put everything into casserole or heavy pan, adding enough water to barely submerge the beans. Bring to boil and season with salt, pepper and a pinch of sugar. Turn down heat to a steady simmer, cover and cook until the beans are tender - allow 40-50 minutes. Uncover and turn up heat to reduce sauce. Serve with crusty bread.
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