Jamon Iberico and Broad Bean Tapas
Jamon Iberico and Broad Bean Tapas



  • 150g baby broad beans, pods removed
  • 60g finely sliced jamon Iberico or similar Spanish ham, torn
  • 1 finely chopped garlic clove
  • 1 tbsp olive oil
  • Splash of sherry vinegar
  • Cook the podded beans in boiling salted water for 3 mins, or until tender. Drain well, refresh in cold water, then carefully peel away the membrane to reveal the vibrantly coloured centres.
  • Mix the beans, pieces of jamon and chopped garlic in a bowl, then drizzle with olive oil, sherry vinegar and a little salt and pepper. Serve immediately with crusty bread.
10 mins
2 serving

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