Caparrones is a Spanish stew made of caparrón, a variety of red kidney bean, and a spicy sausage chorizo, both of which are local specialties of the Spanish La Rioja region. The shape of caparrón bean is shorter and rounder than common red kidney beans. The stew is regarded as one of the most important dishes in Riojan cooking.[1]
Its cultural importance in the region can be compared to Asturianfabada. Caparrones are associated with strength, as well as with flatulence. There are some restaurants and inns in La Rioja that take this name (Mesón los Caparrones, etc.).
This plant is widely cultivated in groves around La Rioja, and the most famous are from Anguiano where a yearly festival is held honoring these beans.[2]
Rods obtained from branches of trees like poplar or bushes like elder and used for guiding the plant's growth are called palos de caparrón (caparrón staves). These staves are saved from one year to another tied in bunches called gavillas. There are also some varieties of caparrones called sin palo (without a stave) because they do not grow very tall and so do not require artificial support.
caparrones, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, march, 2009, le. This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Caparrones news newspapers books scholar JSTOR March 2009 Learn how and when to remove this template message Caparrones is a Spanish stew made of caparron a variety of red kidney bean and a spicy sausage chorizo both of which are local specialties of the Spanish La Rioja region The shape of caparron bean is shorter and rounder than common red kidney beans The stew is regarded as one of the most important dishes in Riojan cooking 1 CaparronesA plate of caparrones stewed with chorizoTypeStewPlace of originSpainRegion or stateLa RiojaMain ingredientsCaparron red kidney beans chorizoIts cultural importance in the region can be compared to Asturian fabada Caparrones are associated with strength as well as with flatulence There are some restaurants and inns in La Rioja that take this name Meson los Caparrones etc This plant is widely cultivated in groves around La Rioja and the most famous are from Anguiano where a yearly festival is held honoring these beans 2 Rods obtained from branches of trees like poplar or bushes like elder and used for guiding the plant s growth are called palos de caparron caparron staves These staves are saved from one year to another tied in bunches called gavillas There are also some varieties of caparrones called sin palo without a stave because they do not grow very tall and so do not require artificial support Alubia del obispo or caparron beans See also editFabada Asturiana List of Spanish dishesReferences edit Castanares Los Caparrones de Castanares www castanaresderioja org Retrieved 2019 05 19 Festival de la alubia de Anguiano Cocina Tradicional Riojana Archived from the original on 2012 03 28 Retrieved 2011 03 02 External links editRecipe nbsp This Spanish cuisine related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Caparrones amp oldid 1068921581, wikipedia, wiki, book, books, library,
