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Caparones with Chorizo And Vinegar Peppers

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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 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

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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