Entree: Spain – La Rioja – Caparrones (Hearty La Rioja red bean stew with chorizo and cured pork)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 lb (454 g) dried caparrón beans or other large red beans, soaked overnight and drained
- 2 tbsp (30 ml) olive oil
- 8 oz (225 g) Spanish chorizo, sliced into 1/2-inch (1.25 cm) rounds
- 4 oz (115 g) pancetta or cured bacon, diced
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) sweet smoked paprika (pimentón dulce)
- 1/2 tsp (2.5 ml) hot smoked paprika or cayenne (optional for heat)
- 1 bay leaf
- 6 cups (1.4 L) low-sodium chicken or beef stock, plus more if needed
- 1 1/2 tsp (9 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) sherry vinegar or red wine vinegar
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

1. Drain the soaked beans and place them in a large pot with the stock and bay leaf. Bring to a simmer, then reduce heat and cook gently for 45 minutes while preparing the sofrito.
2. In a heavy skillet over medium heat, warm the olive oil. Add the diced pancetta or bacon and cook until it begins to render fat and brown, about 5 minutes. Add the sliced chorizo and cook 2–3 minutes more to release flavor. Remove meats with a slotted spoon and set aside.
3. In the same skillet, add the chopped onion and cook in the rendered fat until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the tomato paste, sweet smoked paprika and optional hot paprika, frying briefly to bloom the spices for about 30 seconds. Add this sofrito to the pot with the simmering beans.
5. Continue to simmer the beans gently with the sofrito, uncovered, for another 45–60 minutes, or until beans are tender and sauce is thick, stirring occasionally and topping up with a little stock or water if it gets too dry.
6. Return the cooked chorizo and pancetta to the pot for the last 10–15 minutes of cooking to meld flavors. Adjust seasoning with salt and pepper.
7. Finish with a splash of sherry or red wine vinegar, stir, and remove the bay leaf. Serve hot garnished with chopped parsley and crusty bread.