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Navarrico judion butter beans, jar 660g

Navarrico judión, large butter beans, 660g, jar

£4.75 (Each)

  • In Stock
  • Vegetarian Product
  • Vegan Product
  • Gluten Free Product
  • Great Taste Awards 2012 - 1 Star

These butter beans, or judiones, are processed in Navarra before being put into jars or cans.

Carefully cooked to retain their shape and texture, these beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.

Ingredients
Large butter beans (sulphites), water and salt
Storage & Care
Ambient. Once opened keep refrigerated and consume within 3 days
Nutrition Per 100g
Energy 329kJ / 77kcal
Fat 0.5g
   of which saturates 0.2g
Carbohydrate 8.7g
   of which sugars <0.3g
Protein 5.1g
Fibre 4.5g
Salt 1.1g
* Typical values per 100g

Navarrico

El Navarrico are a specialist processor of jarred fruit and vegetables based in San Adrian, Navarra, one of Spain’s most fertile regions.

It specialises in the production of jarred and tinned artichokes, white asparagus and piquillo peppers.

Judion & saffron soup

Ingredients
24 Strands saffron
3 Tbsp / 45ml Prado olive oil
1 /4 Cup finely chopped shallots (1-2 small shallots)
1 /4 Cup finely chopped celery (about 1 stick)
2 Cloves garlic, finely chopped
1 Tsp Valdespino sherry vinegar
1/4 Tsp Catalan oregano
500ml Chicken or vegetable stock
2 Jars El Navarrico judion beans, rinsed and drained
Salt to taste

Method

  1. Grind the saffron to a powder in mortar and pestle; stir in 150ml water at approx. 65°C (from a kettle a few minutes after boiling).
  2. Warm the olive oil in a saucepan over medium heat and soften the shallots, celery and garlic.
  3. Add the saffron and its liquid, sherry vinegar, oregano, black pepper and stock; bring to the boil and simmer for 5 minutes; combine with the judión beans and puree with a liquidiser or food processor.
  4. Bring the soup to a gentle simmer and check for salt.
  5. Garnish with a light dusting of pimentón when serving.
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