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Pochas (White beans with chorizo and pork riblets)

Pochas (White beans with chorizo and pork riblets)
Kirk McKoy / Los Angeles Times

— "I'll only be a minute," says Juan Muga of Bodegas Muga as he heads off to a whitewashed building next to a vineyard. I walk along the vineyard, taking in the idyllic view of Tempranillo vines stretching across the ... Read more

Total time: 2 to 3 hours | Serves 10 to 16
  • 28 ounces (700 grams) Spanish pochas, or similar small white, dry beans
  • About 2 ounces Spanish chorizo, cut into 1½-inch pieces
  • 2 ounces slab bacon
  • 6 ounces pork riblets or ribs
  • 1 lamb's tail or shank
  • 3 to 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 leek, white and light green parts only, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 tablespoon pimentón (Spanish paprika)
  • Salt

Step 1In a large stock pot, combine the beans with the chorizo, bacon, pork riblets and lamb's tail. Add enough water to cover by 2 inches, and bring to a simmer over high heat. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the beans are tender, 11/2 to 21/2 hours (timing will vary depending on the age and condition of the beans). Check the water level occasionally, adding water if it is absorbed too quickly.

Step 2 When the beans are almost ready, in a large sauté pan, heat the olive oil over medium-high heat. Add the onion, leek and green and red pepper, and sauté until tender and lightly colored, stirring frequently, 10 to 15 minutes. Remove from heat.

Step 3 Stir the sautéed onion mixture in with the beans, along with the paprika. Taste and adjust the seasoning with 11/2 teaspoons salt, or as desired. This makes about 2 quarts of beans.

Note: Lamb's tails can be found at select meat markets as well as the well-stocked meat counters of some major markets; ask your butcher about availability and/or ordering information.


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