Menorca: Judión Beans & Citrus Zest

Is it possible that white beans from a jar can become so famous? I found myself at Camille Fourmont’s, La Buvettes wine bar in Paris to see what all the fuss was about. Firstly I fell for the authentic cave-a- manger - a relaxed space to hang out, drink natural wines and eat beans. Verdict? I was surprised by how creamy the Spanish Judión beans were and how just a little lemon zest, salt and olive oil made them come alive! This recipe does not add much more than that but you can try any citrus zest - Bergamot in season is good as is blood orange. Don’t hold back on the zest here!

JUDIÓN BEANS & CITRUS ZEST

SERVES 6-8
1 jar 660g Judión beans (use butter beans if you can’t find them)
Zest of one lemon
Extra virgin olive oil to dress
Flaked sea salt, like Maldon

THE JUDIÓN BEANS: Remove the beans from the jar, rinse and drain. Place them in a suitable serving dish, drizzle over the olive oil, sprinkle with the sea salt and grate over the zest of the lemon. That’s actually it. You can chill them in the fridge for an hour or so.