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Haricot beans with quails in escabeche

Recipe by BTK executive chef Josep Carbonell

Haricot beans with quails in escabeche

Ready In

3 hours

Cooking time

2.45 hours

Prep time

15 minutes

Serves

4 people

Ingredients
2 quails
3 tbsp Arbequina olive oil
2 cloves of garlic
1 carrot, finely diced
100 g celery, finely diced
200 ml chicken stock
4 tbsp UniĆ³ Cabernet Sauvignon vinegar
1 bouquet garni
400 g El Navarrico haricot beans
4 pickle chillies (hot guindilla)
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Method

  1. Take the quails out of the fridge about an hour before cooking. Using kitchen paper, wipe the outside of the bird and inside the cavity and cut them in half (or you can ask the butcher to do this for you.)
  2. Heat olive oil and salt in a large pot and brown the quails, starting skin-side down in the pan. Once the quails are brown, set to one side. In the caramelised meat juice, sauté the garlic cloves, carrot and celery for 5 min.
  3. Place the quails back in the pan and pour over the chicken stock and a splash of vinegar to balance the rich quail flavour.
  4. Bring to the boil, add the bouquet garni and simmer for 2 hours on a low heat. Leave the lid off to let the sauce reduce.
  5. Add the beans to the pan 15 minutes before serving to warm through and absorb the juice of the quail and vegetables. Season to taste and add a splash of the chillies’ pickling juice
  6. Remove from the heat and stand for 20 minutes before garnishing with the green pickled chillies and serving.

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Ingredients
2 quails
3 tbsp Arbequina olive oil
2 cloves of garlic
1 carrot, finely diced
100 g celery, finely diced
200 ml chicken stock
4 tbsp UniĆ³ Cabernet Sauvignon vinegar
1 bouquet garni
400 g El Navarrico haricot beans
4 pickle chillies (hot guindilla)
Add all to basket

Add in stock items to your basket

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