Pochas a la Riojana: A Hearty Spanish Bean Stew Recipe, Step by Step 2026

Pochas a la Riojana is a traditional spoon dish from Spain's La Rioja region, made with fresh pochas beans simmered until tender and flavored with a rich, smoky sofrito. The combination of chorizo, cured pancetta, and a ham bone gives the broth a deep, savory character that is both comforting and elegant.

This recipe is perfect for the short fresh pocha season, which typically runs from July to September depending on the growing area. If you can't find fresh pochas, frozen ones work just as well and are available year-round in most markets.

Like many traditional dishes, every household has its own version, but this one keeps things simple while packing in flavor. The beans are cooked with a ham bone for depth, while a blended vegetable sofrito and browned sausages are added later for a winning combination.

Ingredients for Pochas a la Riojana

This recipe serves 2 people.

• 250 g fresh shelled pochas beans
• 1 ham bone
• 1 chorizo
• 1 piece cured pancetta (about 75 g)
• 1 tablespoon olive oil
• 1 garlic clove
• 1 small onion
• Half a small green pepper
• Salt
• 1 teaspoon sweet paprika
• 100 g tomato sauce (or fried tomato)
• 75 g roasted red pepper in strips

How to Make Pochas a la Riojana Step by Step

1. Cook the pochas with the ham bone

First, place 250 g of fresh shelled pochas in a pot with the ham bone and add enough water to cover them by about 2 fingers. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for about 30 minutes. Do not add salt because the ham bone provides enough seasoning.

2. Cut the chorizo, pancetta, and vegetables

Cut 1 chorizo into thick slices and the piece of pancetta into somewhat thick strips. Slice 1 garlic clove thinly, and cut 1 small onion and half a green pepper into squares—no need to make them very small since we will blend the sofrito later.

3. Brown the chorizo and pancetta

Heat a pot over medium-high heat without any oil. Once hot, add the chorizo and pancetta and brown them for a couple of minutes. Then remove them from the pot and set aside.

4. Sauté the garlic, onion, and green pepper

In the same pot, using the flavorful fat released by the sausages, add 1 tablespoon of olive oil and the garlic and onion. Stir, add a pinch of salt, and cook for 5-6 minutes over medium heat. Then add the green pepper, stir, and cook for another 6-7 minutes.

5. Add paprika, tomato sauce, and roasted red pepper

Next, add 1 teaspoon of sweet paprika and quickly stir it into the sofrito, then immediately add 100 g of tomato sauce. Mix, add 75 g of roasted red pepper strips, and cook the mixture for 5 minutes.

6. Blend the sofrito into a purée

Transfer the sofrito to a blender and blend until you get a purée-like consistency. If needed, you can add a little of the pochas cooking water to help blend.

7. Add the blended sofrito to the pochas

When the pochas have been cooking for 30 minutes, remove the ham bone and stir in the blended sofrito.

8. Mix gently and cook for 5 minutes

Mix the contents by gently swirling the pot in circular motions to avoid breaking the pochas, and let it cook for 5 minutes.

9. Add the chorizo and pancetta

Then, add the reserved chorizo and pancetta and mix them in the same way, using gentle circular motions.

10. Cook for 10 more minutes and serve

Cook for a final 10 minutes, and your Pochas a la Riojana are ready to serve.

Tips for the Best Pochas a la Riojana

Use fresh or frozen pochas

Fresh pochas are available from July to September, but frozen ones work perfectly and can be found year-round. There's no need to thaw them before cooking; just add a few extra minutes to the cooking time.

Don't add salt too early

The ham bone already provides plenty of salt, so avoid adding salt to the beans while they cook. Taste at the end and adjust if needed.

Blend the sofrito for a smoother texture

Blending the sofrito gives the stew a silky, delicate texture that is characteristic of this dish. If you prefer a chunkier stew, you can skip blending, but the traditional version is smooth.

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