Judiones de la Granja
Segovian Giant Beans
A hearty and comforting Segovian stew featuring massive white beans (judiones) slow-cooked with flavorful chorizo, morcilla, and pork belly. A true taste of mountain comfort.
🧂 Ingredients
- 500 g Judiones (dried giant white beans)(Look for 'judiones de la granja' or other large dried white beans like lima beans if unavailable.)
- 2 links Chorizo (Spanish, semi-cured)(About 150-200g total. Choose a good quality, flavorful chorizo suitable for stewing.)
- 2 links Morcilla (Spanish blood sausage)(About 150-200g total. Adds depth of flavor and richness.)
- 200 g Pork belly(Cut into 1-inch pieces. Can be skinless or with skin for extra richness.)
- 1 tbsp Pimentón de la Vera (sweet smoked paprika)(Crucial for authentic flavor. Sweet or bittersweet variety is recommended.)
- 2 Bay leaves
- 2 liters Water or vegetable/chicken broth(Approximately, adjust as needed to cover ingredients.)
- to taste Salt
👨🍳 Instructions
- 1
Rinse the dried judiones thoroughly and place them in a large bowl. Cover with plenty of cold water (at least 3 inches above the beans) and soak overnight, or for at least 8-12 hours. Drain and rinse the soaked beans before cooking.
⏱️ 12 hours (soaking) - 2
In a large, heavy-bottomed pot or Dutch oven, combine the drained beans, pork belly pieces, and bay leaves. Add enough cold water or broth to cover the ingredients by about 2 inches. Bring to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for approximately 2 hours, or until the beans are beginning to soften but still hold their shape.
⏱️ 2 hours - 3
Add the chorizo links and morcilla links to the pot. Ensure they are submerged in the liquid. Continue to simmer gently, covered, for another 1 hour, or until the beans are tender and creamy, and the sausages are cooked through. The pork belly should also be very tender.
⏱️ 1 hour - 4
Remove the chorizo and morcilla from the pot. Let them cool slightly, then slice them into thick rounds. Return the sliced sausages to the pot. Stir in the pimentón de la Vera. Taste the stew and season generously with salt. Simmer for a final 10-15 minutes to allow the flavors to meld. The beans should have a creamy consistency; if too thin, you can gently mash a few beans against the side of the pot to thicken the broth.
⏱️ 15 minutes - 5
Serve hot in shallow bowls, ensuring each serving has a good portion of beans, chorizo, morcilla, and pork belly. This dish is even better the next day.
💡 Pro Tips
- ✓Judiones de la Granja are traditional giant white beans from the region of La Granja near Segovia, Spain.
- ✓The key to this dish is the creamy texture of the beans and the rich, smoky flavor from the pimentón and sausages.
- ✓Always use cold water to start cooking dried beans; this helps them cook evenly. Never boil rapidly, as it can cause the skins to split and the beans to become tough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For an even richer flavor, add a piece of pig's ear or trotter during the initial cooking of the beans.
- Other cured or smoked pork products can be added, such as bacon or pancetta.
- A splash of red wine can be added during the last hour of cooking for added complexity.