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Judiones de La Granja
Butter beans with chorizo and pork
Judiones de La Granja: giant Segovian butter beans stewed with chorizo and pork
In La Granja de San Ildefonso, the royal summer palace in the hills above Segovia, local farmers grow judiones, enormous flat white beans with skin so thin they melt on the tongue. Restaurants in the town and in Segovia stew them with chorizo, morcilla and pork for cold-weather lunches, followed by a roast. This contains pork (chorizo, morcilla and pork rib or ear). Large butter beans or Greek gigantes work well elsewhere. Chef's tip: never stir the beans; shake the pot instead, so they stay whole.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ⅛ lb dried judión or giant butter beanssoaked overnight in cold water
- 7 oz cooking chorizo
- 5 ½ oz morcilla (black pudding)
- 10 ½ oz pork ribs or pig's earcut into pieces
- 1 onionfinely chopped
- 3 cloves garlicfinely chopped
- 1 green pepperfinely chopped
- 4 tbsp olive oil
- 1 tsp sweet paprika
- 1 bay leaf
- 1 tsp saltto taste
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Method
0/6 doneStep 1: Drain 1 ⅛ lb dried judión or giant butter beans and put them in a wide pot with 10 ½ oz pork ribs or pig's ear and 1 bay leaf. Cover with cold water by 3 cm and bring slowly to a simmer, skimming the foam.
20 minStep 2: Simmer as gently as possible, uncovered, for 1 hour 30 minutes. Each time it bubbles up, add a small splash of cold water. A common mistake is a hard boil, which splits the delicate skins.
90 minStep 3: Meanwhile, warm 4 tbsp olive oil in a frying pan and cook 1 onion, 1 green pepper and 3 cloves garlic over a low heat for 12 minutes, until soft. Take off the heat and stir in 1 tsp sweet paprika.
12 minStep 4: Add the onion mixture and 7 oz cooking chorizo to the beans, shake the pot to mix, and simmer for 30 minutes.
30 minStep 5: Add 5 ½ oz morcilla (black pudding) and simmer for 15 minutes more, until the beans are buttery-soft right through and the broth is thick and orange. The pork should be tender and reach at least 160°F. Season with 1 tsp salt.
15 minStep 6: Slice the sausages, return them to the pot and rest off the heat for 10 minutes before serving.
10 min
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 30 g
- Fibre
- 18 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does judiones de La Granja take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of dried judión or giant butter beans?
- Cannellini or haricot beans, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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