Judiones de la Granja
A traditional Spanish bean stew from Segovia, featuring large white beans simmered with various pork products and aromatic vegetables. This hearty dish is perfect for a cold day and offers a rich, savory flavor profile.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
- 500 gjudiones beans, dried
- 150 gpork belly, cured, skin on
- 100 gchorizo, spanish, mild
- 100 gblood sausage, spanish morcilla
- 1 pcsserrano ham bone
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 pcscarrot, peeled and finely diced
- 1 pcstomato, grated
- 1 tspsweet paprika
- 2 pcsbay leaf, dried
- 2 tbspolive oil
- 2 cupwater
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large pot · dutch oven · frying pan · cutting board · knife
The method
Step by step
- 1
Rinse the judiones beans thoroughly and place them in a large bowl. Cover with plenty of cold water and let them soak overnight, or for at least 12 hours.
Cook’s note: Soaking helps the beans cook more evenly and reduces cooking time.
- 2
The next day, drain the soaked beans and rinse them again. Set aside.
- 3
In a large pot or Dutch oven, add the soaked judiones beans, pork belly, chorizo, serrano ham bone, and bay leaves. Cover everything with fresh cold water, ensuring there is about 2 inches of water above the ingredients.
About 5 min
Cook’s note: Starting with cold water helps the beans cook more evenly and prevents their skins from bursting.
- 4
Bring the pot to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for about 1.5 hours, or until the beans are starting to become tender.
About 1 hr 30 min
Cook’s note: Skim off any foam that rises to the surface during the initial boiling.
- 5
While the beans are simmering, prepare the sofrito. Heat the olive oil in a separate frying pan over medium heat.
About 2 min
- 6
Add the yellow onion and carrot to the pan and cook gently until softened, about 8-10 minutes.
About 10 min
Cook’s note: Cook slowly to allow the vegetables to sweeten without browning too much.
- 7
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
- 8
Add the grated tomato and sweet paprika to the sofrito. Cook for 5-7 minutes, stirring occasionally, until the tomato has reduced and darkened slightly.
About 7 min
Cook’s note: The paprika should cook briefly to release its flavor but not burn.
- 9
Once the beans are partially tender, remove the pork belly, chorizo, and serrano ham bone from the pot. Set them aside to cool slightly.
About 2 min
- 10
Remove the meat from the ham bone and discard the bone. Cut the pork belly, chorizo, and blood sausage into bite-sized pieces.
About 10 min
Cook’s note: The blood sausage is delicate, so handle it carefully.
- 11
Add the prepared sofrito and the cut pork belly and chorizo back into the pot with the beans. Stir well to combine.
About 2 min
- 12
Continue to simmer the stew for another 45-60 minutes, or until the beans are very tender and the broth has thickened to your liking. Add the blood sausage for the last 10-15 minutes of cooking.
About 1 hr
Cook’s note: If the stew becomes too thick, add a little more water or broth. Adjust seasoning with salt and black pepper to taste.
- 13
Serve hot in deep bowls, garnished with a sprinkle of fresh parsley if desired.
Keep it good
Store leftover judiones in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until heated through.