Pochas are the beans when they are still very tender, and they are typical of Spanish cuisine. Try making this recipe for stewed pochas with vegetables.
We sauté the chopped onion, garlic, and bell pepper in olive oil in brunoise (small cubes), the chopped tomato, paprika, and bay leaf.
We add the fresh pochas to this sofrito and cover with cold water. We let it simmer for about 45 minutes, until they are tender.
We season with salt 5 minutes before removing the stew from the
heat, so that the pochas do not harden.
We let it rest for 10 minutes before serving at the table. This stew can be accompanied with some meat garnish such as quails, chorizo, etc., but we should cook them separately before adding to the pochas and finish their cooking with the stewed pochas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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