Stews and Ragouts in general by Carlos Mirasierras
1 dash of vinegar
olive oil
salt
pepper
1 bay leaf
parsley
chive
Preparation:
Put the beans to soak the night before. Cut the rabbit into smaller pieces. Salt and
pepper the pieces and brown then in the pressure cooker with a little oil. Add the leeks,
chopped; the carrot, peeled but whole; the onion, halved; the garlic cloves and bay
leaf.
Then, pour the vinegar and fine wine and bring to a boil. Stir in the beans together with
the soaking water. Lock the PC and cook for 20 minutes once the steam starts to come
out.
Put the sausage on a plate, cover with plastic wrap , pierce a few little holes on the
plastic and cook in the microwave for 3-4 minutes. Crumble the sausage and reserve it
.
Heat the pan in a pan without any oil . Remove the crust, cut each slice in half and put
the sausage on top. Sprinkle some chopped parsley over. Reserve.
Serve in a bowl with the beans, rabbit and vegetables. Garnish with chive, cut into
small brunoise, and sprinkle with some chopped parsley and a drizzle of oil. Serve
right away with toasts topped with blood sausage.
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