Pochas a la riojana is a traditional stew originating from La Rioja. The stew is usually made with a combination of onions, spare ribs, chorizo, bacon, ham hock, salt, and white shelling beans, locally called caparrones. If caparrones are unavailable, they can be replaced with flageolet, cannellini, or white lima beans.

The beans and onions are gently boiled in water with the meat products for about 2 hours. The meat is then removed from the pot, cut into pieces, and arranged on a warmed serving platter. The bean stew is served in warmed bowls and it’s enjoyed with the platter of cooked meats on the side.