Caparones with chorizo and vinegar peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| This recipe takes 2 days | ||
| 1 | pounds | Dried red beans (lubes) |
| 3 | ounces | Salt pork, in 1inch batons |
| 4 | ounces | Chorizo, sliced into 1/2inch |
| Pieces | ||
| 4 | tablespoons | Extra virgin olive oil |
| 1 | Spanish onion, chopped into | |
| ½ | Inch dice | |
| 4 | Cloves garlic, thinly sliced | |
| Plus 4 cloves | ||
| 15 | Cayenne peppers | |
| 2 | cups | Red wine vinegar |
| 2 | tablespoons | Salt |
| 2 | tablespoons | Peppers |
Directions
Soak beans overnight and drain. In an 8quart 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 11/2 hours, or until beans are tender. Check for seasoning and allow to simmer.
Chop peppers into 1/4inch 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.
Yield: 4 servings as a side dish or a light lunch MEDITERRANEAN MARIO SHOW #ME1A26