28 ounces (700 grams) Spanish pochas, or similar small white, dry beans About 2 ounces Spanish chorizo, cut into 1½-inch pieces 2 ounces slab bacon 6 ounces pork riblets or ribs 1 lamb's tail or shank 3 to 4 tablespoons olive oil 1 onion, finely chopped 1 leek, white and light green parts only, finely chopped 1 green bell pepper, finely chopped 1 red bell pepper, finely chopped 1 tablespoon pimentón (Spanish paprika) Salt

Step 1 In a large stock pot, combine the beans with the chorizo, bacon, pork riblets and lamb's tail. Add enough water to cover by 2 inches, and bring to a simmer over high heat. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the beans are tender, 11/2 to 21/2 hours (timing will vary depending on the age and condition of the beans). Check the water level occasionally, adding water if it is absorbed too quickly.

Step 2 When the beans are almost ready, in a large sauté pan, heat the olive oil over medium-high heat. Add the onion, leek and green and red pepper, and sauté until tender and lightly colored, stirring frequently, 10 to 15 minutes. Remove from heat.

Step 3 Stir the sautéed onion mixture in with the beans, along with the paprika. Taste and adjust the seasoning with 11/2 teaspoons salt, or as desired. This makes about 2 quarts of beans.

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