Jamon y Habas.

There is nothing better than a selection of Tapas, a tall glass of Sangria and a red glowing sky.
















I love to cook new Tapas dishes. I love trying new mixtures and filling a table with a little bit of everything. However, one dish that always makes it onto the table unchanged is Jamon y Habas. Literally what it says on the tin (or in the terracotta dish as the case may be...) Ham and Broad Beans. (It sounds so much more sexy in Spanish...)


This is the easiest dish in the world to make, throw together a few ingredients (rustic measurements make it more authentic), pop in the oven and enjoy.

You'll need:

Broad Beans (About 2/3 of the cooking dish full)

Lardons (or chunks of cooked ham joint work very well)

One large, white onion

Three large glasses of white wine (Two for the dish, one for yourself)

A clove of garlic

Seasoning



Preheat the oven to 180 degrees

Finely chop your garlic and dice your onion. Throw them into a oven proof dish with your broad beans and lardons. Pour over the white wine and season generously.

Cover with foil and pop in the preheated over for around half an hour.

Remove the foil for the last ten minutes.

Serve alongside crusty bread and an ice cold drink.