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Pochas (White beans with chorizo and pork riblets)

Time Total time: 2 to 3 hours
Yields Serves 10 to 16
Pochas (White beans with chorizo and pork riblets)
(Kirk McKoy / Los Angeles Times)
1

In a large stock pot, combine the beans with the chorizo, bacon, pork riblets and lamb’s tail. Add enough water to cover by 2 inches, and bring to a simmer over high heat. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the beans are tender, 11/2 to 21/2 hours (timing will vary depending on the age and condition of the beans). Check the water level occasionally, adding water if it is absorbed too quickly.

2

When the beans are almost ready, in a large sauté pan, heat the olive oil over medium-high heat. Add the onion, leek and green and red pepper, and sauté until tender and lightly colored, stirring frequently, 10 to 15 minutes. Remove from heat.

3

Stir the sautéed onion mixture in with the beans, along with the paprika. Taste and adjust the seasoning with 11/2 teaspoons salt, or as desired. This makes about 2 quarts of beans.

Lamb’s tails can be found at select meat markets as well as the well-stocked meat counters of some major markets; ask your butcher about availability and/or ordering information.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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