Ingredients with Measurements:
- 1 pound of caparrones (Spanish white beans)
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 medium-sized potatoes, cubed
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 4 cups of water
Special equipment needed:
- Large pot
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Soak the caparrones in water overnight.
2. Preheat the oven to 400°F.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the soaked caparrones, bay leaves, smoked paprika, ground cumin, and water. Bring to a boil and then reduce the heat to low. Cover and let it simmer for about 1 hour or until the caparrones are tender.
5. While the caparrones are cooking, toss the cubed potatoes and sliced bell peppers in olive oil, salt, and pepper. Spread them out on a baking sheet lined with aluminum foil.
6. Roast the potatoes and peppers in the preheated oven for 30-35 minutes or until they are crispy and golden brown.
7. Once the caparrones are tender, remove the bay leaves and season with salt and pepper to taste.
8. Serve the caparrones with the roasted potatoes and peppers on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 35 minutes
Temperature:
- Caparrones: Low heat
- Roasted potatoes and peppers: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 418
- Fat: 7g
- Carbohydrates: 74g
- Fiber: 16g
- Protein: 19g
Substitutions for ingredients:
- Caparrones can be substituted with any white beans.
- Smoked paprika can be substituted with regular paprika.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add chorizo or bacon for a meatier version.
- Add diced tomatoes for a more tomato-based sauce.
- Add spinach or kale for a healthier version.
Tips and tricks:
- Soaking the caparrones overnight will help reduce the cooking time.
- Make sure to roast the potatoes and peppers until they are crispy for added texture.
- Serve with a slice of crusty bread to soak up the sauce.
Storage instructions:
- Store the caparrones and roasted potatoes and peppers separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the caparrones on the stovetop over low heat, adding water if necessary to thin out the sauce.
- Reheat the roasted potatoes and peppers in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the caparrones in a shallow bowl with the roasted potatoes and peppers on the side.
- Garnish with fresh parsley or cilantro.
Pairings:
- Serve with a glass of Spanish red wine.
Suggested side dishes:
- Crusty bread
- Green salad
Troubleshooting advice:
- If the caparrones are too thick, add more water to thin out the sauce.
- If the caparrones are too thin, let it simmer uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to soak the caparrones overnight to ensure they are fully cooked and safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Caparrones is a traditional dish from the Basque Country in Spain, typically served during festivals and celebrations.
Flavor profiles:
- The caparrones have a creamy and slightly smoky flavor from the smoked paprika.
- The roasted potatoes and peppers add a crispy and sweet flavor to the dish.
Serving suggestions:
- Serve with a slice of crusty bread to soak up the sauce.
- Enjoy with a glass of Spanish red wine.
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Region: Spanish