Judiones de La Granja (Segovian Butter Beans)

Ingredients

Serves 4

• judión bean1 lb
• pig ear1
• chorizo2
• bacon3.5 oz
• onion1
• green bell pepper1
• garlic clove3
• bay leaf2
• sweet paprika1 tsp
• olive oil4 tbsp
• salt1 tsp

Method

1. 1

   The night before, soak the judiones in plenty of cold water.

2. 2

   Clean the pig ear well, singeing the hairs if any, and boil it in a pot with water, a bay leaf and salt for 1 hour 30 minutes, until tender. Drain and cut into strips.

3. 3

   Drain the judiones and put them in a large casserole with cold water covering them by two fingers, the other bay leaf, half an onion, the whole green pepper and a garlic clove. Bring to a boil and skim.

4. 4

   Lower the heat to the minimum and cook about 2 hours 30 minutes, 'scaring' them with a splash of cold water every time they boil hard so the skins don't break.

5. 5

   Halfway through, add the whole chorizo and the bacon in pieces.

6. 6

   Meanwhile, finely chop the rest of the onion and the two garlic cloves and sauté in the olive oil over low heat about 10 minutes. Remove from the heat, add the sweet paprika and stir quickly so it doesn't burn.

7. 7

   When the judiones are tender, remove the bay leaf, onion, pepper and cooked garlic. Add the sofrito and the chopped pig ear, and cook everything together 15 more minutes over low heat.

8. 8

   Slice the chorizo, adjust the salt and let the casserole rest covered 15 minutes before serving.