White Bean Stew with Quail (Habichuelas con codornices)

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Method

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1. Bring water to a boil with the rinsed smoked bone in a large pot.
2. When the bone has given up its flavor, skim off the foam and remove the bone. Season the quail with salt and pepper, half-cook them in a pan, then add them to the pot.
3. Roast the whole head of garlic, rinse off any burnt bits and set aside.
4. When the quail is almost cooked, sauté the onion in olive oil. When it is half browned, add the sweet paprika, stirring carefully so it does not burn, then pour it into the pot.
5. Add the roasted garlic head and the bay leaf.
6. Add the green pepper and the saffron.
7. Drain the white beans from their thick liquid and add them to the pot.
8. Bring to a boil, taste and add more salt if needed.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Habichuelas con codornices (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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