Bermudian-style Caparrones

Ingredients

In this Bermudian adaptation of Caparrones, we incorporate local ingredients and flavors to create a unique fusion dish. The original Spanish recipe typically uses Spanish chorizo, but in Bermudian-style Caparrones, we substitute it with locally sourced Bermuda onions for a milder and sweeter flavor. Additionally, we infuse the stew with fresh thyme, a popular herb in Bermudian cuisine, to add a touch of island freshness. These adaptations give the dish a distinct Bermudian twist while still maintaining the essence of the original Spanish flavors. We alse have the original recipe for Caparrones, so you can check it out.

• 2 cups (400g) dried red kidney beans 2 cups (400g) dried red kidney beans
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 Bermuda onions, diced 2 Bermuda onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons smoked paprika 2 teaspoons smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 54g, 6g
• Protein: 14g
• Fiber: 14g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried red kidney beans in water overnight. Drain and rinse the beans before cooking.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced Bermuda onions and minced garlic, and sauté until they become translucent and fragrant.
3. 3.
   Add the soaked and rinsed kidney beans to the pot, along with the vegetable broth, smoked paprika, ground cumin, dried thyme, and bay leaf.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Remove the bay leaf before serving.
7. 7.
   Serve the Bermudian-style Caparrones hot, garnished with fresh thyme leaves.

Treat your ingredients with care...

• Bermuda onions — Bermuda onions are milder and sweeter than regular onions, making them a great substitute in this recipe. They add a unique flavor to the dish. If you can't find Bermuda onions, you can use Vidalia onions or any other sweet onion variety.
• Dried red kidney beans — Soaking the beans overnight helps to reduce their cooking time and ensures they cook evenly. Make sure to drain and rinse the beans before adding them to the stew.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Bermudian-style Caparrones with a side of rice or crusty bread to soak up the flavorful broth.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Bermudian-style Caparrones hot as a main course. Garnish each serving with fresh thyme leaves for an added burst of flavor.

Presentation advice

Present the Bermudian-style Caparrones in individual bowls, allowing the vibrant red beans to stand out against the rich, aromatic broth. Serve with a side of rice or crusty bread for a complete and satisfying meal.