Judiones de La Granja – giant white beans with chorizo
The giant white beans of La Granja near Segovia, simmered very slowly with chorizo, pork belly and pig's ear or trotter until creamy but whole, in a paprika-red broth. A winter dish; also made with partridge or clams.
- 15 h 13Time
- 46 minHands-on
- 4Portions
- ≈ €1.35per portion
- 730kcal per portion
Ingredients for 4 portions
- 400 gDried white beans, ideally judiones
- 1Pig's trotter, or a pig's ear, cleaned
- 100 gSalted pork belly, in one piece
- 2Spanish chorizos
- 1Bay leaf
- ≈ 2 lWater, cold
- 3 tbspOlive oil
- 1Yellow onion, finely chopped
- 2 clovesGarlic, finely chopped
- 1Italian green pepper, finely chopped
- 1 tspPaprika
- to tasteSalt
Method
- The night before, soak the beans in plenty of cold water.
- Rinse the trotter or ear well and singe off any hairs. Put it in a large pot with the drained beans, pork belly, chorizos and bay leaf, and pour in the cold water.
- Bring to the boil over a medium heat, skimming. When it boils, add a splash of cold water to stop the boil, and repeat twice more each time it comes back to the boil.
- Turn the heat right down, cover and simmer very gently for about 2½ hours, until the beans are tender but whole. Don't stir: shake the pot now and then and add a splash of cold water if needed.
- Meanwhile, heat the oil in a frying pan and gently cook the onion, garlic and pepper for 15 minutes, until soft. Take the pan off the heat, stir in the paprika and tip everything into the pot.
- Lift out the meat and sausages, cut them into pieces and return them to the pot. Season with salt.
- Leave to rest off the heat for 15 minutes so the broth thickens, then serve in deep plates.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
