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Pochas (Simmered Shelling Beans)
Ingredients
Sofrito
  • 2 T. extra-virgin olive oil
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 t. Spanish paprika
Beans
  • 4 C. beans I used Rancho Gordo Marcella beans but Andreas' recipe recommends cranberry beans among other types; I used one half pound of beans that had been soaked overnight and measured 4 C. after soaking
  • 1 medium carrot
  • 1 medium tomato
  • 1 rib celery
  • 2 bay leaves
  • Kosher salt
Garnish
  • Sliced red onion chopped chives, sliced radishes, pickled jalapenos
Instructions
For the Sofrito:
  1. Heat olive oil in a large pot and saute peppers. onions, garlic, and paprika. Saute for about 15 minutes total until the vegetables have caramelized.
For the Beans
  1. Add beans, carrot, celery, tomato, bay leaves, a few generous pinches of salt and enough water to cover the mixture by about 2 inches. Bring the mixture to a boil and then lower heat to a simmer. Simmer for about 90 minutes (if using dry beans; 35-40 minutes if using beans that have already been cooked.)
  2. Use a slotted spoon to lift most of the carrots, celery and tomato that you have cooked with the beans out of the pot. Puree in a food processor with some of the cooking liquid. Return the puree to the pot of beans and cook for a few more minutes. Adjust seasoning with salt.
  3. Serve drizzled with extra-virgin olive oil, chopped chives, sliced red radishes, sliced red onions.
  4. (Andreas suggests serving the beans topped with Piparras or other pickled peppers. I served my beans with pickled jalapenos.)