Broad Beans with Jamon and Mint

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  • 500g fresh or frozen broad beans outer skin removed
  • 2 cloves garlic chopped
  • 100g jamon, chopped into small dice, fat and meat separate
  • 1 bunch of asparagus chopped into inch lengths, blanched
  • 1 onion finely chopped
  • Olive oil
  • 2 tbsp chopped mint
  • 1 soft boiled egg
  • Paprika to garnish
  • Salt and pepper to taste


Heat a little oil in a pan and add the jamon fat, sauté for 1 minute and then add the onion and garlic, sauté until soft. Add the jamon then the broad beans, sauté for a minute or two. Add the asparagus, chopped mint and season to taste. Serve in a small dish topped with a soft boiled egg, dusting of paprika, salt and pepper and a squeeze of lemon if desired.