By Justin Boudreaux
Rabbit & Cannellini Bean Stew
This beautiful Spanish-inspired tomato-based stew is filled with bold and passionate flavors that will transport you to another place. Young rabbit and chorizo are the perfect complement to the beans. 2023 Is the year of the rabbit and the year of hope so pour a glass of good Rioja wine and enjoy!!
Updated at: Thu, 17 Aug 2023 02:51:30 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Nutrition per serving
Calories5640.1 kcal (282%)
Total Fat222.1 g (317%)
Carbs455.1 g (175%)
Sugars98.8 g (110%)
Protein453.2 g (906%)
Sodium9057.8 mg (453%)
Fiber149.7 g (534%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Rinse and sort beans. Soak overnight and drain.
Step 2
Break down rabbit into pieces, season as desired, and set aside.
Step 3
Add a glug of olive oil to a large Dutch oven, and cook onions, celery, and carrots until soft. Add garlic.
Step 4
Add in bay leaves and Italian seasoning.
Step 5
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.
Step 6
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.
Step 7
Add rabbit pieces to the stew pot and allow to tenderize.
Step 8
In a separate bowl, hand-crush whole tomatoes and set aside.
Step 9
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.
Step 10
Add torn fresh basil.
Step 11
Serve with crusty bread and a glass of Spanish wine!
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