Pochas a la navarra

Step 1: Put the 1 ¾ lb fresh shelled white beans (pochas) into a large pot with the whole 1 onion, 1 green Italian pepper, 1 ripe tomato, 1 carrot and 2 of the 3 cloves garlic cloves. Pour over the 5 cups cold water and 3 tbsp of the 3 tbsp extra virgin olive oil, so the beans are covered by about 3 cm.

Step 2: Bring slowly to the boil over a medium heat, then turn down to the gentlest simmer, with just a bubble or two breaking the surface. Cook for 35–40 minutes.

Step 3: Each time the pot starts to boil hard, add a splash of cold water to calm it. A common mistake is letting the beans bubble fiercely: their thin skins split and they turn to mush instead of staying whole and creamy.

Step 4: Lift out the vegetables, peel the tomato, and blend them with a ladle of the bean liquid until smooth. Stir the purée back into the pot to thicken the broth.

Step 5: Slice the last 3 cloves garlic clove. Warm the remaining 2 tbsp extra virgin olive oil in a small pan over a low heat, fry the garlic until just golden, take the pan off the heat and stir in the ½ tsp sweet paprika for a few seconds. Pour this into the beans with the 1 ½ tsp salt.

Step 6: Simmer for 5 more minutes. The beans are ready when they are soft right through and the broth is lightly thick. Leave to rest for 10 minutes and serve with 8 pickled guindilla chillies on the side.