Cook what you grow
Spanish Judiones with Chorizo
Segovia's giant runner beans, soaked overnight and stewed slowly with chorizo, onion and smoked paprika until the broth turns brick red and the beans go creamy.
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Ingredients
serves 6From the garden
- 1 lb dried runner bean seeds, shelled from fully dry pods · the big mottled or white seeds sold as judiones or ayocotes
- 1 large yellow onion, finely chopped
- 4 cloves garlic, sliced
- 3 tbsp fresh parsley, chopped
From the pantry
- 8 oz Spanish chorizo, cut into thick coins
- 2 tsp smoked paprika · sweet, not hot, unless the pot wants heat
- 2 bay leaves
- 3 tbsp olive oil
- 1 crusty bread (optional) · for the broth
- salt · to taste, added at the end
- black pepper