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Broad Beans with Pata Negra Ham

Blanched broad beans tossed with premium Spanish cured ham, garlic, olive oil, and sherry vinegar for a simple, fresh salad.

HealthyQuickPorkSaladSpanishBroad Beans

Estimated Nutrition

Per Serving Total
Calories 221.2 kcals 442.3 kcals
Carbohydrates 6.4 grams 12.8 grams
Fat 17.3 grams 34.6 grams
Protein 9.9 grams 19.8 grams
Cook Time
5 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
5
ml
Sherry Vinegar
a splash
LegumesPulses
120
g
Broad Beans
baby, podded weight, outer membranes removed
Meat
55
g
Pata Negra Ham
very finely sliced, torn into small shavings
NutsSeeds
1
clove
Garlic
small, peeled and finely chopped
1
g
Sea Salt Flakes
to taste
0.5
g
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Extra Virgin Olive Oil

Steps

  • Boil the broad beans in salted water for 2-3 minutes until tender.
  • Drain the beans and refresh them in cold water.
  • Peel away the outer membranes from the cooled beans.
  • Mix the beans, ham, and garlic in a bowl.
  • Drizzle with olive oil and vinegar, then season with salt and pepper.
  • Stir well and serve immediately.