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Pochas Estofados (Bean Stew)

Time: 1 hour and 30 minutes.
First course

3 / 4 kg. de poche (white beans)
1 small onion
2 bay leaves
200 gr. fresh bacon
1 green pepper.
1 / 2 kg. brazuelo (shin/knuckle) of lamb
200 gr. chorizo fresco
2 tablespoons oil
Salt

Soak beans in cold water for 12 hours. Put the bacon in a pan with the lamb and plenty of water, boil for 40 minutes, add a little cold water and the beans and bay leaves, sausage and salt. Gently fry the onion, and before they take colour, add paprika. Pour this sauce on pochas and cook for 5 minutes. Serve hot.

Tricks and Tips: It is important that pochas is tender without losing their skins. To achieve this, cook slowly, lowering the intensity of the heat if necessary.