Caparrones
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In the Spanish region of La Rioja a variety of red bean shorter and more rounded than usual is known as a caparrón. By extension, the stew prepared with this bean is called caparrones, and it is one of the most important dishes of Riojan cooking. In its preparation, the local spicy sausage chorizo must not be absent.
Its 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 (Mesón los Caparrones, etc.).
This plant is widely cultivated in groves around La Rioja, and the most famous are from Anguiano. 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.
