📝 About This Recipe
Hailing from the royal gardens of San Ildefonso in Segovia, these buttery, oversized white beans are the undisputed crown jewel of Spanish pulse cookery. This slow-simmered masterpiece transforms humble ingredients into a velvety, rich stew infused with smoky pimentón and the deep essence of cured Iberian pork. It is a soul-warming dish that captures the rustic elegance of the Castilian highlands in every spoonful.
🥗 Ingredients
The Legumes
- 500 grams Judiones de la Granja (dried large white runner beans)
- 2 liters Cold water (for soaking and cooking)
The Compango (Cured Meats)
- 2 links Chorizo (Asturian or semi-cured) (high quality, smoky)
- 1 link Morcilla (Spanish blood onion sausage) (firm variety)
- 150 grams Pancetta or thick-cut bacon (in one piece)
- 1 piece Ham bone (preferably Jamón Ibérico)
- 1 piece Pig's ear or trotter (optional, for authentic gelatinous texture)
Aromatics and Sofrito
- 1 large White onion (halved)
- 1 whole Garlic head (top sliced off to expose cloves)
- 2 pieces Bay leaves (dried)
- 4 tablespoons Extra virgin olive oil (Spanish Picual preferred)
- 1 piece Small onion (finely minced for the sofrito)
- 1 tablespoon Pimentón de la Vera (Sweet Smoked Paprika) (essential for flavor)
- 1 teaspoon All-purpose flour (to thicken the broth)
- 1 pinch Saffron threads (toasted and crushed)
- to taste Salt (add only at the end)
👨🍳 Instructions
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1
Place the dried judiones in a large bowl and cover with at least 3 inches of cold water. Let them soak for at least 12-16 hours; these beans are massive and need time to rehydrate fully.
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2
Drain the soaking water and rinse the beans gently. Place them in a large, heavy-bottomed pot (a clay pot or Dutch oven is ideal).
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3
Add the ham bone, pancetta, pig's ear (if using), the halved large onion, the whole head of garlic, and bay leaves to the pot.
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4
Cover the ingredients with cold water until submerged by about 2 inches. Bring to a boil over medium-high heat.
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5
Once boiling, use a slotted spoon to skim off any grey foam that rises to the surface. This ensures a clean, clear broth.
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6
Perform 'asustar las alubias' (scaring the beans): pour half a cup of cold water into the pot to break the boil. Repeat this 3 times during the first hour of cooking to prevent the skins from bursting.
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7
Reduce heat to a very low simmer. Cover partially and cook for about 2 hours. The beans should move very little to keep them intact.
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8
Add the chorizo and morcilla to the pot. I recommend pricking the chorizo but leaving the morcilla whole to prevent it from disintegrating.
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9
While the beans continue to simmer, prepare the sofrito. Heat olive oil in a small skillet over medium heat and sauté the minced onion until translucent and soft, about 8-10 minutes.
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10
Stir the flour into the onions and cook for 1 minute. Remove from heat and stir in the pimentón and crushed saffron, ensuring the paprika doesn't burn.
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11
Add a ladle of the bean cooking liquid to the skillet to create a smooth paste, then pour this mixture back into the main pot.
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12
Simmer for another 30-45 minutes until the beans are 'mantecosa' (buttery soft) but still whole. Total time usually takes 2.5 to 3 hours depending on the age of the beans.
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13
Remove the large onion, garlic head, and bay leaves. Take out the meats, slice them into bite-sized pieces, and return them to the pot.
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14
Taste for salt. The ham and chorizo are salty, so you likely won't need much. Let the stew rest for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use cold water to start the beans; hot water can toughen the skins. Never stir the beans with a spoon; instead, grab the handles of the pot and give it a gentle swirl to avoid breaking the delicate pulses. If the broth is too thin, mash 5-6 beans into a paste and stir them back into the stew. This dish is significantly better the next day, as the starch and fats emulsify into a richer sauce.
🍽️ Serving Suggestions
Serve in wide, shallow clay bowls (cazuelas) to retain heat. Accompany with a side of 'Guindillas' (pickled green Basque peppers) to cut through the richness. A crusty loaf of rustic sourdough bread is mandatory for mopping up the sauce. Pair with a bold Spanish red wine, such as a Ribera del Duero or a Crianza from Rioja.