Judiones de La Granja

Ingredients

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• 500 g dried La Granja judión beans

• 2 chorizo sausages

• 1 onion blood sausage (morcilla)

• 300 g lacón (cured pork shoulder)

• 100 g pork belly

• 1/4 onion

• 1 bay leaf

• 6 black peppercorns

• Salt

Preparation

1. 01Soak the beansThe day before, put the beans in a large bowl and cover them with plenty of cold water; they swell a lot. Leave them for about 12 hours.
2. 02Set up the potDrain the beans and place them in a wide pot with plenty of cold water, the chopped lacón and pork belly, the piece of onion, the bay leaf and the peppercorns. Bring to the heat and skim off the foam that rises.
3. 03Cook without stirringWhen it comes to a boil, add a splash of cold water to stop the boiling, put in the whole chorizos and cover. Keep a very gentle simmer; do not stir with a spoon, just swirl the pot so the skins do not break.
4. 04Cook the blood sausage separatelySimmer the blood sausage in a small pan of water for about 30 minutes so it does not crumble into the bean broth. Set it aside.
5. 05Check for donenessAfter about 2.5 to 3 hours, taste a bean: it should be tender and almost melt in the mouth. If the broth runs short, add hot water; if there is too much, boil uncovered for a few minutes.
6. 06Season and combineAdjust the salt at the end. Slice the chorizos, lacón and pork belly, add the blood sausage and let everything simmer together for 5 minutes.
7. 07Rest and serveTurn off the heat and let it rest covered. Serve the beans in a deep plate with their broth and the sliced meats on top, with bread.

Variations

• With a sofrito of onion, garlic and paprika added towards the end of cooking.
• With pig's ear or trotters in place of part of the lacón.
• With seafood or fish (clams or monkfish), a lighter version also made with this type of bean.