La Cassola del Matarraña at Fábrica Solfa
Hotel Fábrica Solfa in Beceite, a restaurant and producer of fesols beans, shares the recipe for fesols de Beceite with pickled Matarraña rabbit, a traditional dish pairing the famous local white beans with rabbit in escabeche.
La Cassola del Matarraña presents a traditional recipe from Hotel Fábrica Solfa in the village of Beceite, a restaurant that showcases local produce and is also a producer of fesols de Beceite (Beceite white beans).
Fesols de Beceite with Pickled Matarraña Rabbit
Ingredients: white beans, rabbit in escabeche, finely chopped vegetables, garlic, onion, carrot.
Ingredients for the escabeche: 1/4 glass of oil, 1/4 glass of white vinegar, 1/2 glass of white wine, bay leaf and pepper.
Preparing the Escabeche
Sauté the rabbit with the finely chopped vegetables, which will later be used in the stew. Once browned, add to the escabeche liquid.
The pickled rabbit should be prepared the day before for the best flavour.
Preparing the Stew
Cook the beans in water only for 40 to 45 minutes. Leave them al dente as they will finish cooking with the escabeche. Once cooked, set aside.
Strain the escabeche to separate the broth and reduce it.
Next, separate the meat from the vegetables — since they are already finely chopped, add them to the broth. Remove the peppercorns.
Carefully shred the rabbit pieces, making sure no bones remain, especially from the ribs and backbone.
Once the meat is ready, add it to the sauce (the escabeche with vegetables). Add the pre-cooked beans and continue cooking for 5 to 6 minutes.
Adjust the seasoning with salt if needed.
For a soupier stew, add salted water (the bean cooking liquid can be too strong).