Judiones de la Granja

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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.

   Tip van de kok: Soaking helps the beans cook more evenly and reduces cooking time.

2. 2

   The next day, drain the soaked beans and rinse them again. Set aside.

3. 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.

   Ongeveer 5 min

   Tip van de kok: Starting with cold water helps the beans cook more evenly and prevents their skins from bursting.

4. 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.

   Ongeveer 1 uur 30 min

   Tip van de kok: Skim off any foam that rises to the surface during the initial boiling.

5. 5

   While the beans are simmering, prepare the sofrito. Heat the olive oil in a separate frying pan over medium heat.

   Ongeveer 2 min

6. 6

   Add the yellow onion and carrot to the pan and cook gently until softened, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Cook slowly to allow the vegetables to sweeten without browning too much.

7. 7

   Stir in the garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic, as it can turn bitter.

8. 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.

   Ongeveer 7 min

   Tip van de kok: The paprika should cook briefly to release its flavor but not burn.

9. 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.

   Ongeveer 2 min

10. 10

    Remove the meat from the ham bone and discard the bone. Cut the pork belly, chorizo, and blood sausage into bite-sized pieces.

    Ongeveer 10 min

    Tip van de kok: The blood sausage is delicate, so handle it carefully.

11. 11

    Add the prepared sofrito and the cut pork belly and chorizo back into the pot with the beans. Stir well to combine.

    Ongeveer 2 min

12. 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.

    Ongeveer 1 uur

    Tip van de kok: If the stew becomes too thick, add a little more water or broth. Adjust seasoning with salt and black pepper to taste.

13. 13

    Serve hot in deep bowls, garnished with a sprinkle of fresh parsley if desired.