Pochas

Pochas are a variety of white bean commonly cultivated and consumed in Spain. They are typically large, flat, and kidney-shaped, with a smooth, creamy texture and a mild, slightly sweet flavor. Pochas are a popular ingredient in Spanish cuisine, especially in the Basque Country and Navarre.

These beans are known for their ability to absorb the flavors of other ingredients, making them a versatile addition to stews, soups, and salads. They are often cooked with pork, chorizo, or vegetables, and are a staple in traditional dishes like alubias pochas. The cooking process usually involves soaking the dried beans overnight followed by simmering until tender.

Pochas are a good source of protein, fiber, and various vitamins and minerals, including folate and iron. Their nutritional profile makes them a healthy and filling component of a balanced diet. The cultivation of pochas is particularly associated with regions in northern Spain, where the climate and soil are considered ideal for their growth. The harvest typically occurs in late summer or early autumn. While primarily a Spanish specialty, they can sometimes be found in international markets specializing in legumes.