Navarrese Fresh White Beans (Pochas)
Seasonal fresh beans stewed with a simple sofrito of garden vegetables. Mild, juicy and ready in under an hour and a quarter.
- Total
- 65 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- fresh white bean2.25 lb
- onion1
- leek1
- green bell pepper1
- red bell pepper0.5
- tomato2
- carrot1
- garlic clove2
- olive oil4 tbsp
- salt1 tsp
Method
- 1
Shell the pochas if you buy them in the pod and wash them under the tap. They need no soaking.
- 2
Finely chop the onion, leek, green pepper, red pepper and garlic. Peel the carrot and slice thinly.
- 3
Grate the tomatoes and discard the skin.
- 4
In a casserole, heat the olive oil and sweat the onion, leek, peppers, carrot and garlic over low heat for about 12 minutes, until soft.
- 5
Add the grated tomato and cook 5 more minutes, until it loses its water.
- 6
Add the pochas, stir to coat in the sofrito and cover with cold water just above. Bring to a boil.
- 7
Lower the heat and cook covered over low heat about 30 or 35 minutes, shaking the casserole from time to time, until the pochas are tender and the broth has thickened.
- 8
Adjust the salt, rest 10 minutes off the heat and serve piping hot.
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