Braised Judión Beans

20 minutes is all you need to pull together a bowl of beans that tastes like it simmered for hours. The shallots, garlic, and tomato paste create a rich base, the beans soak it all up, and a little crème fraîche and lemon at the end tie everything together. It’s weeknight comfort food at its best.

Served with some toasted sourdough. It's absolutely delicious.

Ingredients

• 1 tbsp olive oil

• 5 small shallots, finely chopped

• 3 cloves garlic, finely chopped

• 2 tbsp tomato paste

• ½ bouillon cube + 1 cup water (or 1 cup stock)

• 1 tbsp crème fraîche

• 400g butter beans (judión beans), drained and rinsed

• ½ lemon, juiced (more or less to taste)

• Black pepper, to taste

• Pinch of chili flakes

To garnish:

• Lemon zest

• 1/4 cup freshly grated Parmesan

• Extra chili flakes

• Flaky sea salt

• Chives, finely chopped

To serve:

Thick slices of sourdough or a bowl of rice

Directions

1. Heat olive oil in a wide pan over medium heat. Add the shallots and cook until softened and lightly golden, about 5 minutes. Stir in the garlic and cook for 1 minute more until fragrant.

2. Add the tomato paste and let it cook down for 2 minutes to deepen in color and flavor. Pour in the bouillon + water (or stock) and stir to make a rich sauce.

3. Tumble in the butter beans, season with black pepper and chili, and let it all simmer gently for 10–12 minutes so the beans soak up the sauce.

4. Stir in the crème fraîche and lemon juice. Taste and adjust, adding more lemon if you want extra zing.

5. Spoon the beans into bowls and top with lemon zest, Parmesan, chili flakes, flaky sea salt, and chives. Serve with toasted sourdough on the side, or spooned over rice for a more filling meal

6. Bon Appétit!