is a variety of white bean whose name comes from the faded appearance of the pods that hold it. They are eaten fresh and are picked before they ripen, hence their greenish-ivory colour and the reason why they are considered vegetables and not pulses. Meaty in texture and delicious on the palate, they are lighter than black beans and have a very particular flavour that combines perfectly with green chilli peppers. A real delicacy and the most genuine product of Sangüesa.
Taking advantage of the best time of the year of the beans, and the impressive setting of the streets of this monumental town, a full programme of activities is organised around its star product: pocha
and wine tasting sessions, a collective taking the beans out of their pods according to the traditional method, a food market, a recipe competition, lacemaking stalls and - naturally - menus in the local restaurants with this dish starring.