The "judión de la Granja" is a variety of large white bean, originating from the town of La Granja de San Ildefonso, in Segovia, Spain, known for its delicate flavor, thin skin, and creamy texture.
Features
- Size and shape: It is the largest bean consumed in Spain, with a kidney-shaped, wide, and flat shape.
- Texture and flavor: Despite its large size, it has a thin skin and a smooth and buttery texture after cooking, which makes it highly valued in gastronomy.
- Origin: Its traditional cultivation in the La Granja region dates back to the 18th century, and it is said that the original seeds were brought from South America to feed the pheasants of the Royal Palace, and then became popular for human consumption.
- Recognition: It has a Guarantee Mark ("MG Judión de la Granja") that certifies its origin and quality.
Culinary Use
The judión de la Granja is the main ingredient of the "judiones de la Granja", a traditional and hearty stew from the Segovian and Castilla y León cuisine.
The typical recipe usually includes:
- Main ingredients: Judiones, bacon, chorizo, blood sausage, and sometimes, pig's ear or ham bone.
- Preparation: It requires soaking the beans for at least 8-12 hours. Then, they are cooked slowly with the sausages and a vegetable stir-fry (onion, garlic, Vera paprika) for a minimum of two hours, until achieving a creamy texture and a thick broth.
It is a very nutritious dish, providing vitamins B and C, potassium, phosphorus, magnesium, calcium, iron, and carbohydrates.
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