Recipe for baby broad beans with ham
Without a doubt, one of the star starters of any restaurant is an appetizer of baby beans with ham. The secret is that it has no secret. Surely its simplicity is its splendor. Although everything has a trick, and they cannot always look good.
We can choose many ways of making them, the most risky is to buy them dry to make them, since you have to do as with chickpeas, put them to soak, then cook them and finally peel them. Later we can buy them fresh, but almost the same thing happens, we can risk that they are not completely whitened and peeling them later is too tedious work. Finally we can find them in bottles with olive oil, there are different brands and the ones that I know all look great.
1 pot (300 gr drained) of baby broad beans in extra virgin olive oil, 100 gr of Serrano ham, garlic, onion, 1 egg, salt and olive oil.
First we will start by mincing the garlic and onion very finely, and we will poach over low heat in a pan. We add a pinch of salt, that way we help it to become transparent.
At the same time we put the egg to cook, until it is hard. The best thing is that you follow these simple recommendations to cook eggs.
When the onion is transparent, add the ham and stir for about 30 seconds, increasing the heat to medium, then add the drained baby beans and let them finish cooking for about 5 minutes, stirring from time to time.
When the egg is cooked and cooled (we can help with cold water), we chop or grate it finely and spread on top.
The baby beans with ham are served hot, usually in the center of the table to share with everyone accompanied by bread. They are an ideal aperitif to open your mouth before lunch.