Recipes » Soup and Stews » Quail Bean Stew

Ingredients

• Potaje de Frijoles Blancos con Codornices
• 1 Lb. Dried great northern beans
• 10 clove garlic
• Salt
• 2 Tsp. Ground cumin
• 1 Tsp. Olive oil
• 1 lime juice
• 8 quail, halved
• 2 yellow onions, peeled
• 8 culantro leaves
• ¼ cup annatto oil (1 cup olive oil, ¼ cup seed, 10 min till red-orange)
• ¼ bunch chives, chopped
• 4 plum tomatoes, cored, seeded, chopped or canned
• 6 sprigs cilantro, chopped
• 1 sprig oregano, chopped
• Ground pepper

Preparation

Soak beans 12 cups water overnight.

Mortar 6 garlic with 1 tsp. Salt. Add 1 tsp. Cumin, olive oil and lime juice. Marinate quail in above, covered, overnight.

Boil beans in 10 cups of soaking water with 1 uncut onion and 4 culantro leaves.
Simmer 1 hours or till soft. Remove onion. Puree 1 cup of the beans, stir into pot.

Oven: 350.
Remove marinade from quail. Save.
Chop 4 garlic, onion, 4 culantro leaves separately.

Heat annatto oil in largest skillet.
Add quail in batches, 2-3 min. per side until brown. Set aside.

Add garlic, then onions and chives. Till transparent, then tomatoes, cilantro, oregano, chopped culantro, 1 tsp. Cumin, salt and pepper. Sauté until a paste. 7-10 minutes.

Add above and quail and the reserved quail marinate to beans in pot and stir. Cover and bake until the quail is cooked through and the liquid thickens. 1 hour.