PROBUS Club of Durham West

  • HOME
  • Recipe June 2024

Sharing Our Recipes

Broad Beans with Jamon

Recipe, Courtesy of Patricia Bolger

If you are traveling in Spain this coming year, you may just find this recipe on the Tapas Bar, as an item on a Starter Menu or served in Spanish homes as a side dish. It is basically the Spanish twist to beans with ham.  I have made this recipe many times as a contribution to a BBQ or a movie night buffet. Add to this a brown bag full of diagonally cut baguette and you are an instant Gourmet Cook.  Fava beans are hard to find in our grocery stores so I use the frozen package of Lima beans. Also, I would choose a crisp and fragrant dry white wine like Sauvignon Blanc or Chenin Blanc to bring out the best flavours!

“The Big Guy” recommends a full-bodied red wine from the tempranillo and garnacha grapes grown in the La Rioja region of Spain. There is a large choice to browse at the Capital Letter Store! 


1 Tbsp butter

1 onion, chopped

200g jamon or prosciutto, roughly chopped

2 garlic cloves, crushed

500g broad (fava) beans, fresh or frozen

½ cup dry white wine

¾ cup chicken stock


Melt butter and cook the onion, jamon and garlic for 3 minutes until onion softens. 

Add the beans and wine then cook over high heat until liquid is reduced by half. Next, add the chicken stock, cover and simmer for 10 minutes then uncover and simmer for 10 more minutes until the beans are tender yet still bright green.   

Serve as a Tapas by mashing the beans on sliced rounds of crusty baguette; serve as a vegetable side dish; or, increase the amount of jamon and serve as an Entre on the buffet table.

Powered by Wild Apricot Membership Software