Judiones

Judiones are a type of large white bean native to Spain, particularly popular in the La Rioja and Navarra regions. They are characterized by their creamy texture and mild, slightly sweet flavor when cooked. The beans are typically dried and require soaking and a lengthy cooking time to become tender.

Historically, judiones have been a staple in Spanish cuisine, valued for their nutritional content and versatility in dishes. They are commonly used in stews and hearty casseroles, often paired with pork, chorizo, or vegetables. A classic preparation involves cooking them with ham hocks and vegetables like carrots, leeks, and celery.

The cultivation of judiones is concentrated in specific agricultural areas, benefiting from the climate and soil conditions of regions like La Rioja. The size and shape of the bean can vary slightly depending on the specific cultivar and growing conditions. When preparing judiones, it is essential to discard any damaged beans and rinse them thoroughly before soaking. The cooking process can be done on the stovetop or in a slow cooker. Their creamy consistency makes them ideal for dishes where a rich texture is desired.