Broad beans often get a bad rap, but this simple Spanish classic might just convert even the staunchest fava-phobic. The dish, hailing from Ronda, uses whole pods when the beans are young and tender, creating a sticky, velvety texture reminiscent of okra. After an hour of stewing, the pods soften to a runner-bean-like consistency, contrasting beautifully with the tender beans inside.
For the best results, use fresh broad beans in season, but frozen ones work perfectly well out of season. Skip peeling unless the beans are very old, as the skins add a pleasant chewiness. The recipe calls for Spanish cured ham, which infuses the stew with a sweet, nutty flavour; if you don't eat pork, sun-dried tomatoes make a good substitute.
Cook the beans slowly to allow the flavours to meld—older Spanish preparations stew them until very soft, but modern versions blanch them briefly. For a richer taste, opt for the longer cooking time. Serve with crusty bread to soak up the delicious juices.
