STEWED POCHAS DEL CARMELO

2 cups pochas       1 large garlic clove

3 cups water1/2 tbs sweet paprika

1 small tomato diced1 tbs olive oil

1 small onion minced1 bay leaf

1/2 cup chopped roasted               1 tsp salt

      sweet pepper

Simmer pochas and bay leaf in unsalted water for 20 minutes

Sauté onion separately olive oil. After 3 minutes add garlic & paprika and continue sauté for 1 minute.

Add sautéed onions and all other ingredients including salt to the pochas and continue to stew for another 20 minutes. Replace evaporated water as needed. Salt & pepper to taste.

For a main dish, double the recipe and add chorizo, Serrano ham or protein of choice.

Chicken broth may be substituted for water if you omit the salt.

Note: La Gran Montana del Carmelo was the name given to Mt baker by Spanish explorers (pre-Baker & post Koma Kulshan)

from Donald Harper

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