2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic cloves
6oz. Spanish Jamon Serrano (ham),
1lb 2 oz. broad beans, fresh or frozen
½ cup dry white wine
1. Over medium heat, pour olive oil in a large saucepan. Add onion and crushed garlic. Cook over medium heat, stirring often, until the onion softens and add the ham.
2. Add the broad beans and wine and cook over high heat until the liquid is reduced by about half. Reduce the heat to low-medium, cover and cook for 10 minutes.
3. Uncover and simmer for another 10 minutes or until the broad beans are tender and most of the liquid is evaporated.
Serve hot as a tapas dish with crusty bread or as a side dish. Great with a poached egg on top. Or better yet, taste it during out Culinary Adventure to Seville, Spain. Olé!