Recipes & Pairings

POCHAS CON CODORNIZ / White Beans with Quail

This stew of white beans and quail is a classic dish in Rioja. If you’re looking for an elegant substitution of the classic turkey, quail will be perfect for smaller reunions.  The pocha, a local, just-picked white bean is also in season at this time, making for a natural pairing that results in a comforting, protein-rich stew.

In Spanish, pocha means sick, wilted, worn down. Strangely enough, it’s also a term used to refer to fresh young white beans, a delicacy if there ever was one. These legumes have a slightly greenish hue when fresh. However, if you can only find beans that are dried, canned, or frozen, they will work just fine in this recipe, just be sure to cook until tender.  Young beans can be ready as quickly as 45 minutes, while frozen or drier beans may need an hour or two. If you are using regular dried white beans, soak them overnight or for 8 hours before starting the recipe.

Serves 6 to 8

  • 1 pound (450g) pochas or dried white beans
  • 3 quails
  • ¼ cup (60 mL) extra-virgin olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 1 green Italian pepper, diced
  • 2 piquillo peppers, diced
  • 1 garlic clove, minced
  • 1 large tomato, chopped
  • 1 bay leaf
  • Kosher salt

Directions

  • Place the beans in a large stockpot and cover them with water by 2 inches. Add a teaspoon of salt. Heat over high heat until the beans come to a boil, then reduce the heat to a simmer. 
  • Meanwhile, quarter the quails with kitchen scissors, making sure to clean thoroughly and debone if desired. Heat 2 tablespoons (30 mL) of olive oil over high heat in a sauté pan. Season the pieces of quail and sear them over high heat, cooking until golden on both sides. Reserve the quail pieces.
  • Heat 2 tablespoons (30 mL) of olive oil over medium-high heat in a sauté pan. Add the carrot, onion, peppers, and garlic and sauté until tender, about 5 to 7 minutes. Add the tomato and cook a few more minutes. Transfer the mixture to a food processor or the cup of an immersion blender. Puree the mixture. 
  • Add the vegetable puree to the beans when they are nearing tenderness. This will be after about 30 minutes for young pochas. For regular dried beans, this could be anywhere from an hour to two. Simmer for 10 minutes or so.
  • When the beans are just about ready, add the reserved pieces of quail to the beans. Continue to simmer the mixture until the beans are tender.
White Beans with Quail

Pair with Rioja

A Rioja Reserva is a superb choice to pair with Pochas con Codorniz (white beans with quail), creating a hearty, satisfying culinary experience. The wine’s vibrant acidity and balanced tannins cut through the richness of the tender quail, while its dark fruit flavors, hints of herbs, and touch of spice complement the delicate flavors of the pochas beans. The Rioja Reserva’s aging adds depth with subtle vanilla and oak, harmonizing with the savory broth and enhancing each spoonful. This pairing is ideal for a cozy dinner that showcases the warmth and rustic charm of Spanish cuisine.

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