These Judion large white butter beans are known as the “Rolls Royce” of beans. They have a silky smooth, unctuous creamy texture, with a mild mineral taste and are the best beans you’ll ever eat. Hailing from Navarra in Northern Spain, bordering the Basque country, they are a popular ingredient in pinxtos, but can be eaten as part of the main meal. The beans are sorted by hand to select only the highest quality Judion beans.
Slow cook in a frying pan with garlic until they are warmed through, and serve with lamb, or enjoy in your salads or summer veggie stews, with a hit of chorizo if you feel like it. They are pre-cooked to tender perfection, so you can serve them straight out of the jar. Or try this simple, delicious recipe:
Chorizo, olive and judion bean stew
- Olive oil
- 1 large onion, finely sliced
- 3 cloves garlic, finely sliced
- 2 sprigs fresh thyme, leaves picked
- 250g raw chorizo, cut into chunks
- Good pinch sweet smoked paprika
- 200ml Manzanilla sherry
- 2 x 400g tin chopped tomatoes
- 175g black olives
- 600g jar judion beans (or butter beans), drained
- Heat a glug of olive oil in a deep frying pan or casserole and gently fry the onions for 10 minutes until softened. Add the garlic, thyme, chorizo and paprika and fry until the chorizo starts to release all its fat.
- Add the sherry and bubble for a few minutes to reduce by half then add the tomatoes and olives. Season well and simmer for 20-25 minutes until the sauce has thickened. Add the beans and cook for a further 10 minutes then serve with crusty bread.