The Hearty Spanish Bean Dish You’ve Never Heard Of (But Locals Swear By): How to Make Judiones de la Granja

When most people think of Spanish food, they picture paella, tapas, or maybe a sizzling plate of chorizo. But tucked away in the heart of Castilla y León is a dish that’s just as beloved by locals — Judiones de la Granja. This humble yet rich white bean stew is a cornerstone of Segovian cuisine and a true comfort food that reflects Spain’s deep culinary roots.

Named after the oversized white beans grown in the town of La Granja de San Ildefonso, Judiones are slow-cooked with chorizo, morcilla (blood sausage), pancetta, and garlic until creamy and full of smoky flavor. The texture of the beans is what makes this dish extraordinary — silky, hearty, and deeply satisfying. It’s the kind of recipe passed down from abuelas, often prepared on Sundays or special occasions when the family gathers.

Judiones de la Granja isn’t flashy, but that’s the point. It’s rustic, honest food that tells the story of Spanish agriculture, family traditions, and the slower pace of life in central Spain. If you want to taste Spain beyond the tourist menu, this dish delivers exactly that.

The best Spanish food to try, Breakfast in Spain,  and vegetarian food in Spain

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Best Time to Eat & How to Partner

Judiones de la Granja is best enjoyed during lunch or early dinner, particularly in colder months when you need something warming and hearty. It’s traditionally served as a first course in Spanish meals but is rich enough to stand on its own as a full entrée.

To complement the dish, pair it with a bold Ribera del Duero red wine or a rustic Tempranillo, both regional wines that balance the deep, meaty flavors of the stew. For sides, consider a simple green salad or roasted red peppers in olive oil to keep the focus on the stew. A thick slice of crusty bread is non-negotiable — you’ll want every drop of that garlicky broth.

To outsiders, Judiones may seem like a “peasant dish,” but in Spain, it’s a source of pride — and regional rivalry. Some insist on using only beans grown in La Granja, claiming any substitutes ruin the authenticity. Others debate the proper balance of meats, or whether it should be soupy or thick. It’s not just a recipe — it’s a battleground of culinary identity.

Many Americans shy away from dishes like Judiones because of their use of morcilla (blood sausage), which is often misunderstood or stigmatized in modern Western diets. Yet in Spanish cuisine, ingredients like blood sausage are a celebration of using the whole animal, and this mindset continues to challenge American sensibilities around what’s considered acceptable or “clean” eating.

Finally, the long cooking time and slow-food philosophy behind this dish contrast sharply with the fast-paced, convenience-driven culture elsewhere. It’s a reminder that some of the best meals can’t be microwaved, and that investing time in a simple stew can yield something far more memorable than takeout or trendy food fads.

How to Make Spanish Judiones De la Granja

Spanish Judiones De la Granja Recipe Ingredients

1 pound (450 grams) of Judiones de la Granja (large white beans), soaked overnight
1/4 cup of olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 bay leaf
1 teaspoon of sweet paprika
1 teaspoon of ground cumin
1/2 teaspoon of smoked paprika (optional, for added depth)
Salt and black pepper, to taste
1 tablespoon of tomato paste
1/2 cup of dry white wine
4 cups of vegetable or chicken broth
1 sprig of fresh thyme
Fresh parsley, chopped, for garnish

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Step By Step How to Make Spanish Judiones De la Granja

Prepare the Beans

Rinse the soaked Judiones de la Granja under cold water and drain well. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.

Add the minced garlic, bay leaf, sweet paprika, cumin, and smoked paprika (if using). Stir and cook for another minute until fragrant.

Stir in the tomato paste until well combined with the onion mixture. Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

Cook the Beans

Add the soaked Judiones de la Granja beans to the pot, along with the broth and fresh thyme sprig. Bring to a boil over high heat.

Reduce the heat to low, cover the pot, and let the beans simmer gently for about 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally and add more broth if necessary to keep the beans submerged.

Season and Serve

Once the beans are cooked, remove the bay leaf and thyme sprig. Season with salt and black pepper to taste. If the stew is too thin, you can mash a few beans against the side of the pot to thicken it slightly.
Serve hot, garnished with chopped fresh parsley.

Tips For Making Spanish Judiones De la Granja

Ensure the beans are properly soaked overnight to reduce cooking time and improve texture. Experiment with adding additional herbs or spices like bay leaves, smoked paprika, or even a dash of sherry vinegar for complexity.

Adjust the broth level during cooking to achieve your preferred consistency—some prefer a thicker stew while others prefer it more soup-like.

How Many Calories Have Spanish Judiones De la Granja

A serving of Judiones de la Granja is approximately 200-300 calories, depending on portion size and the amount of olive oil used in the recipe.

Final Thoughts

Judiones de la Granja is one of those dishes that might not win over Instagram, but it will win over your appetite. It’s a hearty, nourishing stew that represents the depth and variety of Spanish home cooking, far beyond the usual tourist-friendly fare. If you’re looking to cook something truly authentic, this is it.

For those who want to cook with intention, this dish offers more than just calories — it brings tradition, history, and connection to the table. Preparing Judiones isn’t about showing off; it’s about sharing something timeless. It’s a dish that encourages slowing down and feeding people with love and care.

So next time you’re craving something warm, filling, and deeply satisfying, skip the trendy recipes and channel your inner Spanish abuela. Let the beans simmer, let the spices mingle, and discover why Judiones de la Granja is still a classic in Spanish households after generations.