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Broad Beans with Jamon

Published under: Spanish

Olive Oil – 1 tblsp
Garlic Clove – 1, crushed
Red Onion – 1/2, finely chopped
Jamon – 200 gms, roughly chopped
Dry Sherry – 2 tblsp
Broad Beans – 3 cups, shelled
Chicken Stock – 1/2 cup
Salt as per taste
Ground Black Pepper as per taste

1. Heat the oil in a non-stick pan over medium heat.
2. Add garlic and onion.
3. Saute for 4 minutes until softened.
4. Add jamon and saute for another 3 to 4 minutes.
5. Pour the sherry into pan and cook until absorbed.
6. Add the beans and stock.
7. Bring to a boil while stirring well.
8. Reduce the heat.
9. Cover and simmer for about 10 minutes.
10. Add salt and pepper to taste.
11. Serve warm.

Tip: Jamon is a type of dry-cured ham from Spain.

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