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!!
Ingredients
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1 rabbit
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1 lb. chorizo
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1 onion
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2 carrots
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2 stalks celery
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2 bay leaves
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1/2 cup Spanish wine
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2 28 oz cans whole tomato
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2 quarts chicken stock
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1 pack basil
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Olive oil
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1 tbsp Italian herb blend
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Water as needed
Directions
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Rinse and sort beans. Soak overnight and drain.
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Break down rabbit into pieces, season as desired, and set aside.
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Add a glug of olive oil to a large Dutch oven, and cook onions, celery, and carrots until soft. Add garlic.
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Add in bay leaves and Italian seasoning.
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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.
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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.
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Add rabbit pieces to the stew pot and allow to tenderize.
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In a separate bowl, hand-crush whole tomatoes and set aside.
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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.
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Add torn fresh basil.
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Serve with crusty bread and a glass of Spanish wine!
