The Cuisines of Spain by Teresa Barrenechea

Author:Teresa Barrenechea [Barrenechea, Teresa]
Language: eng
Format: epub
ISBN: 978-1-60774-615-7
Publisher: Ten Speed Press
Published: 2013-07-30T04:00:00+00:00

POCHAS A LA RIOJANA Fresh White Beans and Pork Stew (La Rioja)

In Spanish, pocha or pocho is a colloquial term used to describe something wilted or worn down, or sometimes even sick. Why this contradictory name was given to fresh, young shelling beans is a mystery to me. In Logroño, the capital of La Rioja, these same beans are called caparrones, so don’t be surprised if you see caparrones, rather than pochas, on a menu when you visit that region.

I have never seen caparrones in the United States, but you can substitute other white shelling beans, such as white lima, flageolet, or cannellini. You will need to buy about 1½ pounds beans in the pod to yield 1 pound shelled. Serves 6 as a first course

1 pound shelled white shelling beans

1 small yellow onion, halved

½ pound spareribs

3 (3-ounce) chorizos

¼ pound bacon, in one piece

1 fresh ham hock

1 teaspoon salt

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