Ingredients with Measurements:
- 1 pound caparrones (large white beans)
- 1 pound chorizo, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 4 cups fresh spinach leaves
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the caparrones and soak them overnight in plenty of water.
2. In a large pot, cook the chorizo over medium heat until browned. Remove from the pot and set aside.
3. In the same pot, add the onion and garlic and cook until softened.
4. Add the smoked paprika, cumin, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly.
5. Drain the caparrones and add them to the pot. Stir to coat with the spices.
6. Pour in the broth and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the beans are tender.
7. Add the spinach leaves and chorizo to the pot. Cook for 5 minutes, or until the spinach is wilted.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 35g
Protein: 27g
Fiber: 11g
Substitutions for ingredients:
- Cannellini beans can be used instead of caparrones.
- Andouille sausage can be used instead of chorizo.
- Kale or Swiss chard can be used instead of spinach.
Variations:
- Add diced tomatoes for a more tomato-based flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a splash of sherry vinegar for a tangy kick.
Tips and tricks:
- Soaking the caparrones overnight will help them cook faster and more evenly.
- If the beans are not tender after 1 hour of cooking, continue to simmer until they are.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Crusty bread and a green salad
Suggested side dishes:
Roasted vegetables or a side of rice
Troubleshooting advice:
If the beans are still hard after 1 hour of cooking, continue to simmer until they are tender.
Food safety advice:
Make sure the chorizo is cooked through before adding it to the pot.
Food history:
Caparrones are a traditional dish from the province of Burgos in northern Spain. They are typically made with large white beans and chorizo.
Flavor profiles:
The caparrones have a creamy texture and a mild flavor that pairs well with the smoky and spicy chorizo.
Serving suggestions:
Serve hot with crusty bread for dipping.
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Region: Spanish