Judías Estofadas\ncon Perdiz

Braised beans with partridge

250 g white beans
4 prepared partridges
Salt and pepper
Flour for dusting
100 ml olive oil
1 onion, chopped
3 cloves of garlic, chopped
2 cloves
1 bay leaf
¼ l Rosado
Vinegar for seasoning


Soak the beans in cold water over night. Next day, boil the beans in fresh water for 30 minutes. Meanwhile rub the partridges with salt and pepper and dust with flour. Heat the olive oil in a casserole and brown the partridges from all sides. Add the onion, garlic, cloves and bay leaf and brown. Pour on the white wine and the beans, together with the cooking liquid. Cover the casserole and simmer at a medium heat for about 40 minutes. Season with salt, pepper and vinegar prior to serving.