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Rabbit with white beans and chorizo
Serves 6 Starters and mains
Ingredients
- 500g dried judion beans (or dried butter beans)
- olive oil
- 2 rabbits, jointed (ask your butcher to do this)
- 200g baby cooking chorizo
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 3 garlic cloves, finely sliced
- 2 bay leaves
- 4-5 juniper berries, lightly crushed
- 500ml dry cider
- 750ml fresh chicken stock
To serve
- crusty bread
Method
Soak the beans in cold water overnight. Drain and put into a pan of clean cold water. Bring to the boil and simmer for 1 hour. Meanwhile, heat some oil in a frying pan. Season the rabbit pieces and fry all over until golden. Transfer to a casserole dish.
Add the chorizo to the frying pan and cook for a few minutes until golden all over. Tip into the casserole with the rabbit.
Add the onion, carrot and celery to the pan with the chorizo oil and fry for 10 minutes until softened. Add the garlic for the last minute. Scoop out and place in the casserole dish.
Add the bay leaves, juniper berries and cider to the casserole, bring to the boil and simmer for 5 minutes, then add the stock.
Cover and bring to the boil, then reduce to a simmer for 2-21⁄2 hours. Drain the beans and add to the casserole for the last 30 minutes of cooking. Season and serve with crusty bread.
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