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If using beans in the pod, wash them well, then top, tail and cut into short lengths, avoiding cutting into the beans inside.
Peel and dice the shallot or onion, and cut the ham or bacon into chunks, making sure you include some fat.
Put the oil in a wide pan for which you have a lid and set it over a medium-low flame.
Peel and flatten the garlic cloves with the flat of a knife, add to the pan, then turn down the heat slightly.
Add the shallot and ham, fry gently until the shallot has softened and the ham has begun to release its fat, then add the bean pods and stir to coat.
Add the sherry and 100 ml water to the pan, bring to a simmer, then cover, turn the heat right down and leave to cook for 45 minutes to an hour, until the beans are really soft.
Leave to cool to warm, then season to taste, tear in the mint leaves and serve with a drizzle of olive oil.