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Caparones With Chorizo And Vinegar Peppers

Yield: 4 servings

Ingredients and directions for this recipe

This recipe takes 2 days
1 lb Dried red beans (lubes)
3 oz Salt pork, in 1inch batons
4 oz Chorizo, sliced into 1/2inch
Pieces
4 tb Extra virgin olive oil
1 Spanish onion, chopped into
1/2 Inch dice
4 Cloves garlic, thinly sliced
Plus 4 cloves
15 Cayenne peppers
2 c Red wine vinegar
2 tb Salt
2 tb Peppers

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

See also:
Previous recipe Capanata
Next recipe Cape Beaujolais' Fine Fish Marinade

Or try one of these recipes:
Farmers Breakfast
Pozole (pork Ribs And Hominy Soup)