White Beans – The Pochas are a variety of bean which turns white when just ripe. There are two sub-varieties: the Arrinonada and the Boio. Grown in Rioja as well as Navarra, the pochas are often added to stews. Locals also like to slowly boil them, sans shells, in a casserole dish, adding onion, green peppers, tomatoes and whole garlic cloves just as the beans come to a boil. After draining, paprika and oil are added, as well as salt to stop the beans from hardening. A second and similar style is to sautee the beans in paprika and oil and then add these same ingredients to the pan about half way through. Salt after taking the beans off the heat. Pochas are often served as a main dish, but Navarrans will lay quail or lamb chops on top—or add chorizo–for a heartier meal.
