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Caparones With Chorizo and Vinegar Peppers

1 lb Dried red beans; (lubes)
3 oz Salt pork; in 1" batons
4 oz Chorizo; sliced 1/2" pieces
4 tb Extra-virgin olive oil
1 Spanish onion; chopped 1/2" dice
4 Garlic cloves; thinly sliced
15 Cayenne peppers
2 c Red wine vinegar
2 tb Salt
2 tb Peppercorns
4 Garlic cloves; thinly sliced


Soak beans overnight and drain. In an 8-quart pot, place salt pork, chorizo, olive oil, onion and garlic over medium heat. Cook until onion is soft and golden and add beans and 6 cups of water. Bring to a boil and simmer 1 1/2 hours, or until beans are tender. Check for seasoning and allow to simmer. Chop peppers into 1/4-inch rounds and place in a jar. Pour vinegar, salt, peppercorns and remaining garlic into jar and allow to steep 1 hour. To serve, place a ladle of beans in a bowl and finish with 1 tablespoon of chili pickle. This recipe yields 4 servings as a side dish or a light lunch.



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