Time: 30 minutes
Habichuelas con liebre
350 grams of beans, half a hare, 2 pieces of fresh chorizo, 2 blood sausages, a piece of grain bacon, 2 cloves of garlic, 2 bay leaves, 250 grains of onion, salt and extra virgin olive oil
We put the beans to soak the night before. The next day we drain them from the soaking water and put them in a saucepan containing water at room temperature, together with a bay leaf, half the onion, a clove of garlic, the bacon and the chorizo, season with salt and We put everything to cook over a very low heat for an hour and a half.
In a separate casserole, cook the chopped hare together with a bay leaf, the rest of the onion and the other clove of garlic, for two hours over low heat.
In the casserole where the beans are being cooked, when they have been cooking for an hour, we add the black pudding, and about ten minutes before we remove them from the heat we definitely add the previously cooked hare, rectifying the salt point if necessary.
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