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Judión beans from La Granja

Real Sitio de San Ildefonso, Alfoz de Segovia, Segovia

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Judión beans from La Granja

Food and drink · Real Sitio de San Ildefonso, Alfoz de Segovia, Segovia

A variety of very large-grained bean, Phaseolus coccineus, grown in the market gardens of the Real Sitio de San Ildefonso, in the Sierra de Guadarrama, and believed to have been brought from America in the early 18th century; according to tradition, Isabel de Farnesio, wife of Philip V, first used it to feed the pheasants in the gardens, before it was used as fodder and, finally, as human food. The traditional dish -judiones slow-cooked with pig's ear, morcilla and chorizo from Cantimpalos- was first served with its own recipe by Tomás Urrialde on 15 October 1955, before the Cofradía de los 12 Apóstoles; every 25 August, the feast day of San Luis, a festival is held in its honour. It should not be confused with the faba de la Granja, used in Asturian fabada.

Photo: Tamorlan (CC BY-SA 4.0)

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