In Viniegra de Abajo, amidst mountains, forests and pastoral traditions, red beans with chorizo —also known as caparrones— are one of those dishes that encapsulate the essence of inland La Rioja cuisine: deep flavour, slow cooking and authenticity in every spoonful.

Gastronomy

Red beans with chorizo

Also known as caparrones, these beans are one of La Rioja’s great traditional dishes, particularly prized for their velvety texture and their ability to concentrate all the flavour of the stew.

The foundation of the dish lies in the quality of the beans, cooked slowly until tender, whole and full of nuance. Alongside them, the chorizo adds intensity, richness and that smoky, spicy depth that makes the broth an inseparable part of the whole.

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It is a hearty and comforting stew, closely linked to the colder months, home cooking and life in the mountain villages. It needs no frills: all it requires is a good cook, honest ingredients and the time needed for everything to come together.

Typical

ingredients:

Red beans, chorizo, onion, garlic, pepper, olive oil, paprika, bay leaf, salt and water.

Traditional preparation:

The beans are cooked slowly with water and herbs, taking care not to rush the process so they do not split. Halfway through cooking, the chorizo is added and, in some versions, a mild sofrito to round off the broth. The end result should be a thick, glossy and flavourful stew, with the beans cooked to perfection.

You can

try this dish at:

Viniegra de Abajo restaurants

In ‘Viniegra de Abajo’, tasting a plate of caparrones is to experience a cuisine that remains true to its roots, shaped by the climate, the landscape and the need to eat well using simple, excellent ingredients.

A hearty stew that tastes of the mountains, of winter and of La Rioja tradition.

Red beans with chorizo are one of those recipes that prove that the most memorable cuisine often stems from simplicity.