Felicity Cloake presents a recipe for perfect Spanish broad bean stew, a simple classic that aims to convert even the most ardent broad bean sceptics. Broad beans often play second fiddle to asparagus and peas, but this dish showcases their potential.
The Case for Broad Beans
Many people are put off by childhood memories of grey, wrinkly beans in floury sauce. However, broad beans have been a staple in European diets since ancient times. Despite superstitious associations, this Spanish preparation is guaranteed to delight.
Choosing the Beans
For this recipe, fresh young broad beans are ideal, but frozen ones work well out of season. Unless beans are very old, peeling is unnecessary; the skins add a pleasant chewiness. Alternatively, cooking beans in their pods, as Elisabeth Luard suggests, yields a sticky, velvety texture reminiscent of okra.
Cooking Time
Traditional Spanish recipes stew beans until very soft, allowing flavours to meld. Modern versions blanch them briefly, but longer cooking (45 minutes to an hour) produces a richer, more complex flavour. If you prefer firmer beans, cook until just tender.
The Meat
Spanish cured ham (jamón) is ideal, diced and fried to release its fat. Thick-cut bacon or pancetta can substitute. For a vegetarian option, omit the meat or use sun-dried tomatoes. Black pudding or botifarra negra add extra depth.
Extras and Aromatics
Shallot or onion provides sweetness, while garlic enhances the flavour. Fresh mint adds brightness. A splash of medium-dry sherry or white wine deglazes the pan; avoid anise-flavoured spirits. Olive oil is essential for richness.
Perfect Spanish Broad Bean Stew Recipe
Prep time: 10 minutes | Cook time: 1 hour | Serves: 4 as a side, 2 as a main
Ingredients
- 500g young broad beans in the pod (or 400g shelled fresh/frozen, defrosted)
- 1 long shallot or small onion
- 100g thick-cut cured ham (with fat), bacon, or pancetta lardons
- 2 tbsp olive oil, plus extra to serve
- 3 garlic cloves
- 75ml medium-dry sherry (or dry sherry/white wine)
- Salt and black pepper
- 1 small bunch fresh mint
Method
- If using beans in pods, wash, top, tail, and cut into short lengths. Dice shallot or onion, and cut ham into chunks.
- Heat oil in a wide lidded pan over medium-low heat. Flatten garlic cloves and add to pan. Add shallot and ham; fry gently until shallot softens and ham releases fat.
- Add bean pods (or shelled beans) and stir to coat. Pour in sherry and 100ml water. Bring to a simmer, cover, and reduce heat to low. Cook for 45 minutes to 1 hour until beans are very soft.
- Leave to cool to warm. Season to taste, tear in mint leaves, and serve with a drizzle of olive oil.
This stew is excellent with crusty bread rubbed with garlic. Enjoy as a spring lunch or dinner.
