Broad beans are currently in season here. You might even be given a bunch as tapas (quite often you will walk in a local bar and find broad bean pods all over the floor!). My father in law loved them raw with a bit of salt! ew.....I personally prefer them cooked and my favourite recipe is 'Habas con jamon'.....recipe below. We were given quite a lot from the neighbours and some friends so I set the little monster to work to de-pod them all!!!.....it kept him entertained for quite some time....
RECIPE - Habas con jamon (source)
This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. It is definitely one of my favourites.
2 kg broad beans, podded
100g mountain-cured Serrano ham, chopped
2 small onions, finely chopped
2 cloves garlic, crushed
First, heat the oil in a frying pan and then add the chopped onion and garlic. Fry gently until soft and then add the ham and fry for another 5 minutes. Add the broad beans and stir-fry for another couple of minutes. Cover the frying pan and turn the heat down very low. Cook on a low heat until the beans are soft (add a little water if necessary). Season with salt.