Pochas (from 'pale,' referring to the bean's color) are fresh white beans harvested in late summer. Rioja is Spain's premier bean-growing region. Unlike dried beans, pochas don't need soaking and cook much faster. The dish is seasonal — fresh pochas are available only August-October.
A bowl of pale green, creamy beans in a rich, chorizo-flavored broth. The beans are tender and sweet (fresher than dried); the chorizo adds paprika warmth and pork fat. Each bite is earthy, savory, and deeply comforting.
Fresh pochas have higher moisture content than dried beans, giving them a creamier, more delicate texture. They cook in 30-40 minutes (vs. 90+ for dried). The chorizo's rendered fat carries paprika's color and capsaicin throughout the stew.
Variations
Some add quail or rabbit; the chorizo type varies; served with crusty bread.
On the Palate
Where Pochas a la Riojana sits in the Spanish flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 45 min active + 45 min waiting
- 15 min
Shell fresh pochas beans.
- 25 min
Sauté chopped onion, garlic, and carrot in olive oil.
- 33 min
Add chorizo slices; brown briefly.
Watch outBrown the chorizo just long enough to release its red fat — that paprika-stained oil colors the whole stew.
- 45 min
Add pochas, water, bay leaf, and a pinch of pimentón.
- 545 min
Simmer 35-45 min until beans are tender.
Watch outFresh pochas are ready when creamy inside but still whole — keep them at a bare simmer, since a hard boil splits the skins.
- 61 min
Season with salt; rest 5 min before serving.
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