0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

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 Brindisa Arbequina olive oil
IN STOCK
  • 2 cloves of garlic
  • 1 carrot, finely diced
  • 100 g celery, finely diced
  • 200 ml chicken stock
  • 4 tbsp Unió Cabernet Sauvignon vinegar
  • 1 bouquet garni
  • 1/4 tsp salt
  • 400 g El Navarrico haricot beans
IN STOCK
  • 4 Brindisa hot guindilla peppers (pickled chillies)

METHOD

  1. Take the quails out of the fridge about an hour before cooking. Using kitchen paper, wipe the outside of the birds and inside the cavity. Cut them in half (or you can ask the butcher to do this for you.)
  2. Heat olive oil 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 vinegar to balance the rich quail flavour.
  4. Bring to the boil, add the bouquet garni and salt, 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.

ingredients

  • 2 quails
  • 3 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 2 cloves of garlic
  • 1 carrot, finely diced
  • 100 g celery, finely diced
  • 200 ml chicken stock
  • 4 tbsp Unió Cabernet Sauvignon vinegar
  • 1 bouquet garni
  • 1/4 tsp salt
  • 400 g El Navarrico haricot beans
IN STOCK
  • 4 Brindisa hot guindilla peppers (pickled chillies)

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top