Rabbit with Judión Beans and Chorizo Recipe

Receta de Conejo con Judiones y Chorizo

3 Hours 20 Minutes

4 servings

Ingredients

3/4 lb dried mammoth Judión beans
4 tbsp olive oil
1 1/2 cups vegetable broth
5 bay leaves
6 oz (2 links) cooking chorizo sausage, cut into ¼-inch slices
1 whole rabbit
Sea salt
Freshly ground black pepper
1 medium onion, peeled and chopped
3 garlic cloves, peeled and finely sliced
1 carrot, peeled and diced
1 celery stalk, ends removed and chopped
2 tsp fresh thyme leaves
5 juniper berries, lightly crushed
1 1/2 cups hard apple cider
2 3/4 cups good quality chicken stock
Crusty bread for serving

Nutritional Facts

Calories 1769
Total Fat 62.4 gr (80%)
Saturated Fat 20.1 gr (101%)
Cholesterol 292 mg (97%)
Sodium 2087 mg (91%)
Total Carbohydrates 86.5 gr (31%)
Fiber 4.3 gr (15%)
Sugars 58.4 gr
Protein 81.9 gr
Vitamin D 0%
Calcium 14%
Iron 14%
Potassium 34%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

This is a rustic, comforting dish with rich flavors. The flavor of super tender Spanish rabbit from Valladolid in Castilla y León is elevated by smoky chorizo, and the giant white beans give a creamy texture and earthiness. Don’t skimp on the fresh thyme or bay leaves, they really enhance the dish.

Steps

Add the beans to a bowl or pot and cover with 3 inches of cold water. Allow beans to soak in the refrigerator overnight. Drain the beans. In a 2-quart heavy bottom pot, add 2 bay leaves, 1 tbsp olive oil, vegetable broth and additional water to cover the beans by 1 inch. Bring to a boil; de-foam the beans with a slotted spoon after about the first 15 minutes of cooking and occasionally thereafter. Lower heat, cover and simmer on moderately low heat for 45 minutes. Stir very gently occasionally, adding more water if necessary to keep them covered. After 45 minutes remove beans from heat and allow to cool in the liquid until needed. (They will finish cooking with the rabbit.) Heat 1 tbsp of the olive oil in a large heavy bottom pan or casserole over medium-high heat. Add chorizo slices and lightly brown on all sides. Remove to a plate. Using sharp kitchen shears or a heavy chef’s knife, cut the rabbit into small pieces through the bone. Cut the hind legs into 3 pieces, the front leg in half and the body lengthwise and then into 6-8 pieces. Pat the rabbit pieces dry with paper towels and season with sea salt and pepper. Add to casserole with 1 tbsp more of olive oil. Sauté rabbit over medium-high heat, turning frequently until nicely golden on all sides. Remove to the plate with chorizo. Add the onion, garlic, carrot and celery to the pan with the remaining oil and sauté for about 5 minutes until onion is softened. Add remaining 3 bay leaves, fresh thyme, juniper berries and cider to the casserole, bring to a boil and simmer for 5 minutes. Add the rabbit and chicken stock. Cover and bring to a boil, then reduce to a simmer and cook for 2 hours. Drain the beans and add beans and reserved chorizo slices to the casserole. Continue cooking for another half an hour. (Twist and tilt the pan to avoid stirring as much as possible as the beans are delicate and break easily.) Check the beans for doneness and adjust the seasoning. Serve with crusty bread and Spanish red wine like a Rioja or Tempranillo.