Caparones is a classic Puerto Rican dish that celebrates the humble red bean, or “lubes.” This version elevates the traditional recipe by adding rich, smoky chorizo and savory salt pork for deep, complex flavors. The beans are slow-simmered until tender and creamy, absorbing the spices and aromatics. The dish is finished with a bright, acidic kick from homemade vinegar peppers, which cut through the richness of the meat. It is a comforting, one-pot meal that feels both rustic and elegant. Perfect for a cozy family dinner or a hearty lunch, this recipe brings authentic Caribbean warmth to your table. Simple ingredients come together to create a satisfying, protein-packed dish that warms the soul.
Caparones With Chorizo And Vinegar Peppers
Description
Caparones is a classic Puerto Rican dish that celebrates the humble red bean, or "lubes." This version elevates the traditional recipe by adding rich, smoky chorizo and savory salt pork for deep, complex flavors. The beans are slow-simmered until tender and creamy, absorbing the spices and aromatics. The dish is finished with a bright, acidic kick from homemade vinegar peppers, which cut through the richness of the meat. It is a comforting, one-pot meal that feels both rustic and elegant. Perfect for a cozy family dinner or a hearty lunch, this recipe brings authentic Caribbean warmth to your table. Simple ingredients come together to create a satisfying, protein-packed dish that warms the soul.Ingredients
Directions
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Rinse the dried red beans thoroughly and soak them in cold water overnight, then drain.
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For the vinegar peppers, chop 15 cayenne peppers into 1/4-inch rounds and place them in a small jar.
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Add 4 thinly sliced garlic cloves, 2 tablespoons salt, 2 tablespoons peppercorns, and 2 cups red wine vinegar to the jar.
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Cover the jar and let the peppers steep for at least 1 hour to soften and absorb the flavor.
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In an 8-quart pot, heat 4 tablespoons of extra virgin olive oil over medium heat.
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Add the salt pork batons and cook until they begin to render their fat and turn slightly golden.
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Add the sliced chorizo and cook for another 3-4 minutes until browned.
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Stir in 1 chopped Spanish onion and cook until softened and translucent, about 5 minutes.
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Add the drained beans and 6 cups of water to the pot.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beans are tender.
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Check seasoning and add more salt if needed; continue simmering if beans need more time.
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To serve, ladle the hot beans and meat into bowls and top with a tablespoon of the pickled vinegar peppers and their brine.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 216.7kcal
- % Daily Value *
- Total Fat 10.7g17%
- Saturated Fat 3.8g19%
- Cholesterol 60.0mg20%
- Sodium 53.3mg3%
- Total Carbohydrate 7.9g3%
- Dietary Fiber 3.1g13%
- Sugars 3.7g
- Protein 22.3g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
