Broad beans with sobrasada and ham

Start by shelling the broad beans and setting them aside. Fry the spring onions and ham in a frying pan and when they start to colour, add the broad beans, the mint leaves and the wine. Cover and leave to cook with the wine for a while.

Check that they are cooked and add the chicken or vegetable stock. Let them cook slowly, there is no rush here, depending on the size of the beans they will take more or less time to cook. If the stock has reduced and the beans are still not tender, you can add more liquid (preferably hot) until they are perfect.

Finally, once the beans are ready, add the sobrassada in small pieces and stir a little so that it melts and integrates well. Serve piping hot.

Easy, isn't it?