Caparones With Chorizo And Vinegar Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Spanish | Med01 | 4 | Servings |
INGREDIENTS
| 1 | lb | Dried red beans, lubes |
| 3 | oz | Salt pork, in 1" batons |
| 4 | oz | Chorizo, sliced 1/2" pieces |
| 4 | T | 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 | T | Salt |
| 2 | T | Peppercorns |
| 4 | Garlic cloves, thinly sliced |
INSTRUCTIONS
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. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A26 broadcast 02-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-05-1998 Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 100
Total Fat: 11g
Cholesterol: 24.6mg
Sodium: 3849.6mg
Potassium: 226.7mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: 7.6g