Mediterranean Savor: "Judiones from La Granja" to an old-fashioned way.

Since I discovered “the Judiones" (giant butter beans) from La Granja, they are also known by the name "white of Spain", more than 3 years ago, they have been my favorites. 

I practically prepare them in the same away, cooked with an onion, some  bay leaves , a  dried chili pepper  and a dash of sea salt. 

When they start to be soft, I am mashing some of beans with the aid of a skimmer and a fork. Sometimes I leave the broth more liquid, others, as in the photograph, thicker. But I always add a garlic stir-fry with  sweet paprika  in  extra virgin olive oil   at the end. 

If you like spicier, add more chilies or hot paprika; if it is, otherwise, remove the chili but you can keep sweet paprika. A little spicy, although very light, strengthens our body against colds. And the dish accompanied by a large slice of whole wheat bread. 

The beans prepared only or with other vegetables suit very well; furthermore, they are very digestive and nutritive. Their bad reputation is due to the fact that they are combined with animal food, that´s why they are very heavy dishes and difficult to digest. 

The giant butter beans are grown in the vicinity of La Granja from San Ildefonso in the province of Segovia (Spain), a nice place worth visiting. 

The difference in size of the beans (giant bean) in respect of white or pinto beans is visible in the photo.