A Dish to Convert Fava-Phobics
For those who harbor childhood memories of grey, wrinkly broad beans in floury white sauce, Felicity Cloake’s perfect Spanish broad bean stew offers redemption. This simple Spanish classic transforms the humble broad bean into a savory, aromatic dish that even staunch skeptics will love. The key lies in slow cooking, allowing the beans to soften and meld with cured ham, shallots, garlic, and a splash of medium sherry.
The Beans: Fresh or Frozen
While fresh local broad beans are ideal in season (June and July in England), frozen beans work perfectly out of season. For very tender young beans, leave the skins on; older beans may benefit from peeling. Alternatively, try Elisabeth Luard’s method of cooking pods whole when they are small and tender, yielding a sticky, velvety texture reminiscent of okra. Cooking time varies: modern recipes blanch beans briefly, but a longer stew of 45 minutes to an hour produces a richer, more complex flavor as ingredients break down and mingle.
The Meat: Cured Ham or Bacon
Spanish cured ham (jamón) is ideal, with its sweet, nutty flavor perfuming the dish. Use thick-cut chunks rather than thin slices. If unavailable, bacon lardons or pancetta are passable substitutes. For a heartier version, add Catalan botifarra negra (blood sausage) or other black pudding. Non-pork eaters can omit the meat or substitute sun-dried tomatoes, as suggested by Pepita Aris.
The Extras: Aromatics and Herbs
Fried shallot brings sweetness that complements the ham. Most recipes include garlic, which enhances nearly everything. While some versions add tomato, paprika, or bay leaf, this recipe keeps flavors simple with fresh mint torn in at the end for brightness. A medium-dry sherry provides nutty, slightly fruity notes, negating the need for added sugar. Use 75ml of sherry, or substitute dry sherry or white wine.
The Cooking Method
Start by gently frying diced shallot and ham chunks in olive oil until the shallot softens and the ham releases its fat. Add flattened garlic cloves and bean pods (or shelled beans), then pour in sherry and water. Cover and simmer on low heat for 45 minutes to an hour until the beans are very soft. Let the stew cool to warm, season with salt and pepper, and stir in torn fresh mint leaves. Serve with a drizzle of olive oil and crusty bread rubbed with garlic for a satisfying spring meal.
Recipe Summary
- Prep time: 10 minutes
- Cook time: 1 hour
- Serves: 4 as a side, 2 as a main with bread
- Ingredients: 500g young broad beans in pod (or 400g shelled), 1 long shallot, 100g thick-cut cured ham, 2 tbsp olive oil, 3 garlic cloves, 75ml medium-dry sherry, salt, pepper, fresh mint
To make, wash and cut pods into short lengths if using whole. Fry shallot and ham in oil, add garlic and beans, then sherry and water. Simmer covered for 45-60 minutes. Cool slightly, season, add mint, and serve with olive oil.
