Entree: Spain – Madrid & Castile – Judiones de La Granja (Hearty stew of large Castilian white beans cooked slowly with pork, chorizo, and savory aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) dried large white beans (judiones), soaked overnight and drained
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 6 g
- 6 oz (170 g) pancetta or cured pork belly, diced
- 6 oz (170 g) Spanish chorizo, sliced
- 4 oz (113 g) ham bone or pork bone (for depth of flavor)
- 6 cups (1.4 L) low-sodium chicken or pork stock
- 1 bay leaf
- 1 tsp (2.5 g) smoked paprika (pimentón)
- 1/2 tsp (2 g) freshly ground black pepper
- 1 1/2 tsp (8 g) fine salt, adjust to taste after cooking
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Drain the soaked judiones and set aside. Pat the ham bone dry if using.
2. Heat 3 tbsp (45 ml) olive oil in a large heavy pot over medium heat. Add diced pancetta and sliced chorizo and cook until fats render and pieces begin to brown, 5–7 minutes.
3. Add chopped onion and sauté until softened and translucent, about 6–8 minutes. Stir in minced garlic and cook 1 minute until fragrant.
4. Add the drained beans, ham bone, bay leaf, and smoked paprika to the pot. Pour in the stock to cover by about 1 inch (2.5 cm).
5. Bring to a gentle boil, then reduce heat to low, partially cover, and simmer gently for 1.5–2 hours, stirring occasionally, until beans are tender. If liquid level drops too low, add hot water or extra stock as needed.
6. Remove the ham bone and bay leaf. For a creamier stew, mash a cup of the beans against the side of the pot and stir back in to thicken the broth.
7. Season with salt and pepper to taste. Simmer uncovered 5–10 minutes to meld flavors.
8. Serve hot, sprinkled with chopped parsley and accompanied by crusty bread.