Beans with partridge

Beans with partridge

1. Let the beans soak overnight (about 10 hours).
2. After this time, drain them and put them in the pot, covering them with cold water.
3. Bring to a boil for a few minutes. This water from the first boil is completely discarded and cold water is added again until it is covered. Put the pot back on the heat and add the dressings (pepper, tomato, bay leaf, onion, extra virgin olive oil Peña de Baena and salt) together with a peeled potato and cut it into large hulls.
4. When everything is boiling, add half a glass of cold water to stop the boil and then continue to simmer.
5. Separately, salt the partridge and pass it through a frying pan with a little extra virgin olive oil Peña de Baena until golden brown on all sides (if it is not partridge time we can replace them with two farmhouse quails).
6. Add the partridge to the pressure cooker, follow the instructions on the model and, once the recommended time has passed, uncover and simmer for about five more minutes.
7. Remove the onion, pepper, and tomato. Debone the partridge and add the stew.
8. It is best served after resting for a few hours.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5