Pochas a la Riojana with Chorizo and Vegetables

Ingredients

• 2 cups (400g) dried white beans (pochas) 2 cups (400g) dried white beans (pochas)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 8 ounces (225g) chorizo, sliced 8 ounces (225g) chorizo, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 45g (Sugars: 5g)
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried white beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the sliced chorizo to the pot and cook until it starts to release its oils and becomes slightly crispy.
4. 4.
   Stir in the diced bell peppers and tomatoes, and cook for a few minutes until they begin to soften.
5. 5.
   Add the soaked white beans, vegetable broth, smoked paprika, bay leaf, salt, and pepper to the pot. Stir well to combine.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
7. 7.
   Remove the bay leaf from the stew. Taste and adjust the seasoning if needed.
8. 8.
   Serve the Pochas a la Riojana hot, garnished with fresh parsley. Enjoy with crusty bread.

Treat your ingredients with care...

• Chorizo — Choose a high-quality Spanish chorizo for the best flavor. If you prefer a milder heat, opt for sweet chorizo instead of spicy.

Tips & Tricks

• For a vegetarian version, you can omit the chorizo and add smoked paprika for a smoky flavor.
• Serve the stew with a drizzle of extra virgin olive oil for added richness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Pochas a la Riojana in deep bowls, allowing the flavorful broth to surround the beans and vegetables. Accompany it with crusty bread to soak up the delicious juices.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional Spanish feel.