Contributed by Justin Boudreaux
Rabbit and Cannellini Bean Stew
- Rinse and sort beans. Soak overnight and drain.
- Break down rabbit into pieces, season as desired, and set aside.
- Add a glug of olive oil to a large Dutch oven, and cook onions, celery, and carrots until soft. Add garlic.
- Add in bay leaves and Italian seasoning.
- Deglaze the pot with a little red wine. Add chicken stock and beans to pot. Simmer 2-3 hours, or until beans start to soften.
- In a separate large pot, brown the seasoned rabbit pieces, remove and set aside. Cut chorizo from casing and brown in large chunks. Remove chorizo, set aside, and discard grease from the pot. Deglaze the pot with wine and add to the stew.
- Add rabbit pieces to the stew pot and allow to tenderize.
- In a separate bowl, hand-crush whole tomatoes and set aside.
- When the rabbit meat and beans are tender, and the stew has almost reached desired thickness, add crushed tomatoes and chorizo. Simmer for 30 more minutes.
- Add torn fresh basil.
- Serve with crusty bread and a glass of Spanish wine!
Justin Boudreaux is the founder of Boudreaux’s Backyard, which is dedicated to showing people how to produce top quality gourmet food at home and in your backyard.