Judiones De La Granja

Ingredients

• 1 pound dried judión beans (large Spanish butter beans), soaked overnight
• 4 ounces serrano ham, diced
• 1 ham bone or pork knuckle
• 2 links chorizo sausage
• 1 link morcilla (blood sausage)
• 4 ounces pork belly, in one piece
• 1 onion, peeled and left whole
• 1 head garlic, left whole
• 1 green bell pepper, whole
• 1 carrot, peeled
• 2 bay leaves
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sweet smoked paprika
• 0 salt, to taste
• 0 black pepper, to taste
• 2 tablespoons fresh parsley, chopped, for garnish

Method

1. 1

   Drain the soaked judión beans and rinse under cold water.

2. 2

   Place the beans in a 12-quart stock pot and add cold water to cover by 3 inches.

3. 3

   Add the ham bone, pork belly, whole onion, whole garlic head, bell pepper, carrot, and bay leaves to the pot.

4. 4

   Bring the pot to a boil over high heat, then reduce to a gentle simmer and skim off any foam that rises.

   10:00 · Bring to a boil and skim
5. 5

   Cover partially and simmer gently for 2 hours, adding splashes of cold water occasionally to keep the beans covered and prevent them from breaking apart.

   2:00:00 · Simmer beans
6. 6

   After 2 hours, remove the whole onion, garlic head, bell pepper, and carrot from the pot and set aside to cool slightly.

7. 7

   Peel the garlic cloves and purée them with the cooked onion, pepper, and carrot in a blender with a ladle of the bean broth until smooth.

8. 8

   Heat the olive oil in a 9-inch skillet over medium heat and brown the chorizo and morcilla links on all sides, about 4 minutes.

   4:00 · Brown sausages
9. 9

   Stir the smoked paprika into the skillet, then pour the vegetable purée into the skillet and simmer for 2 minutes to meld the flavors.

   2:00 · Simmer sofrito
10. 10

    Pour the contents of the skillet, along with the browned sausages, into the stock pot with the beans.

11. 11

    Add the diced serrano ham to the pot and stir gently to combine without breaking the beans.

12. 12

    Continue simmering the stew uncovered over low heat until the beans are tender and the broth has thickened slightly, 1 to 1 1/2 hours.

    1:00:00 · Simmer stew
13. 13

    Remove the ham bone and pork belly; shred or dice the pork belly meat and return it to the pot, discarding the bone and any fat.

14. 14

    Season the stew with salt and black pepper to taste, adjusting consistency with a little hot water if the broth is too thick.

15. 15

    Let the stew rest off the heat for 10 minutes before serving so the flavors settle.

    10:00 · Rest before serving
16. 16

    Slice the chorizo and morcilla into rounds, ladle the stew into bowls, and garnish with chopped parsley.