Rustic Beans with Jamón ConsorcioSerrano and Rosemary, paired with a Cava de Guarda Superior Reserva

• 4oz Jamón ConsorcioSerrano, small diced
• 15oz pinto beans, cooked, drained (or cannellini)
• 3 tbsp extra virgen olive oil
• 1 white onion, small diced
• 4 garlic cloves, minced
• 1/4 cup of white wine
• 1 tbsp of parsley, minced
• 1 tsp of fresh rosemary or thyme, chopped
• Salt and pepper
• Pinch of Spanish Paprika (optional)

• In a large skillet or pot over medium-high heat, toast the jamón until crispy. Remove and set aside.
• In the same pan, using some of the rendered fat from the jamón, add the olive oil and cook the onion and garlic until the onion is nearly translucent (about 5 minutes). Reduce the heat to medium and add the beans, a pinch of salt and pepper. Stir and cook for 5 minutes. Fold in the parsley, rosemary, and crispy jamón, and cook for 3 more minutes. If you’d like, add a pinch of Spanish paprika at the end.
• Serve warm with rustic bread and, of course, a glass of Cava de Guarda Superior Reserva.
• If you’d like, you can top it with some grated aged Manchego or Mahón cheese for a creamier finish. You can also add a bit of chicken or vegetable broth and turn it into a comforting soup. Another great twist: blend it all and serve it warm as a dip.

Did you know that Cava de Guarda Superior is 100% organic and comes from vineyards over 10 years old? 🥂 In addition to being one of the most versatile wines, it is synonymous with quality and traceability—from vine to glass.