This dish comes from Ronda, Andalusien, south of Spain. Where they fed the bulls, who went for bullfighting, with beans.

Habas Españolas

• 2 tablespoons olive oil

• 1 small chopped onion

• 1 chopped garlic clove

• 50 g chopped ibérico ham (or sundries tomatoes)

• 225 g broad beans

• 1 teaspoon smoked paprika

• 1 tablespoon sweet sherry

• Salt and pepper

Heat up the olive oil in a frying pan. Add onion, garlic, ham and fry for about 6-7 minutes. Stirring all the time until the onion got softened. Add the beans and spices. Stir-fry for a minute and then lower the heat. Cover and cook 5-10 minutes.

For vegetarians change the ham to sundries tomatoes.