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Picked from the haricot plant and cooked fresh (not from dried) before preserving in a jar - Pochas beans are recognised as one of the best ingredients in the region of the Ebro river.
Typically used in local dishes in the Spanish regions Navarra, Rioja and Aragon, the fresh Pochas have a whiteish green colour, with a very fine texture.
Delicious with clams or monkfish.
White pocha beans, green pepper, tomato, garlic, olive oil, vegetable stock (water, onion, leek, carrot, olive oil and salt),
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