Spanish Rabbit and White Bean Stew
| Published: 3rd August 2007 22:06 |
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
1 Rabbit, (or medium-sized chicken), jointed
100g Chorizo
1 aubergine, cubed
1 red pepper, seeded and cut into chunks
8 garlic clove, unpeeled
1 tsp Spanish paprika
1 large red onion, cut into segments
1 large courgette, cut into chunks
200g tin Butter beans
Extra virgin olive oil
Small bunch of fresh Thyme
Salt, pepper
50ml sherry
50ml chicken stock
15 black olives
Method
1. Preheat the oven to 200°C. In a casserole pan heat the olive oil and gently fry off the chorizo, when the deep orange oils begin to seep out add the onion and garlic and cook for a further 5 minutes.
2. Put the rabbit, aubergine, red pepper, and courgette into the casserole dish. Stir well and allow to come back up to heat.
3. Add the sherry and cook for 2 minutes to allow the alcohol to evaporate. Add the chicken stock.
4. Sprinkle over the thyme, season with sea salt and freshly ground pepper and paprika. Put on the casserole lid and cook for about 30 minutes.
5. Add the drained washed beans and olives, stir in cook for a further 15 minutes.
