Pochas are white beans
that are consumed fresh instead of dried and re-hydrated. They are usually picked a little before they are fully ripe and their colour ranges from ivory white to very light green. This is a summer fare often served with meat or fish. In the north, they are typically stewed with quail, while in the Ribera region they are traditionally cooked with eels.
However, they are also delicious and often served just by themselves, accompanied by sautéed onions, green peppers, tomatoes and leek. Their delicate flavour and texture makes them a true gastronomic luxury