Meals and Courses

  • 720 g (1½ lb) jar judion de la granja beans or butter beans, rinsed and drained
  • 25 g (1 oz) Serrano ham, chopped
  • 4 ripe tomatoes, sliced
  • 1 mild Spanish onion, sliced
  • 20 g (¾ oz) chopped flat leaf parsley
  • 20 g (¾ oz) chopped mint
  • grated rind and juice of 2 lemons
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 2 teaspoons cider vinegar
  • 1 teaspoon chopped anchovies (optional)
  • salt and pepper

Arrange the beans and ham in a serving dish with the sliced tomatoes and onion.

Make the dressing by mixing together the parsley, mint, lemon rind and juice, garlic, oil and vinegar. Season to taste and stir in the anchovies, if using.

Drizzle the dressing over the beans and ham and serve.

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