Hare Preserves with Judías de El Barco


How to cook beans

Before cooking, rehydrate by submerging them in a pan full of cold water and leave them to soak for approximately 12 hours. Then pour off the water and place them in fresh, cold water (never hot), covering the beans with about 6 cm (2.3 in) of water and then cook. Salt is best added only when the beans are cooked, otherwise they might lose their characteristic creaminess. Cooking time will be between 1 and 3 hours depending on the variety.

It is very important that any water required during cooking should be added cold. This brings down the temperature and helps the starch inside the beans to swell together with the skin. If hot water is added the skins may burst, releasing the starch and making a purée instead of just cooking the beans.

Cook the beans with the onion, carrot and leek as explained in the introduction. Set aside.

Prepare a stew with the fresh hare trimmings by first browning the meat in a little oil and then adding the Toro wine. Reduce, then add water and cook for 1 hour. Strain the resulting stock, add to the beans and cook until the sauce thickens.

Caramelize the sugar, add the vinegar and reduce.

Heat the canned hare, then let it crumble. Wrap the meat in very thin strips of pork belly. Freeze, then cut into small pieces and brown on the griddle.


Serve the beans and then top them with the hare. Drizzle over the reduced caramelized vinegar.





About 2 h.

  • 1 can of hare confit
  • 300 gr trimmings of fresh hare
  • 250 gr PGI Judías de El Barco de Ávila beans
  • 500 ml DO Toro red wine
  • 1 onion
  • 1 carrot
  • 1 leek
  • 150 gr cured pork belly
  • 100 ml vinegar
  • 50 gr sugar
  • 1 can of hare confit
  • 10.582 oz trimmings of fresh hare
  • 8.818 oz PGI Judías de El Barco de Ávila beans
  • 17.723 fl. oz DO Toro red wine
  • 1 onion
  • 1 carrot
  • 1 leek
  • 5.291 oz cured pork belly
  • 3.645 fl. oz vinegar
  • 1.764 oz sugar
  • 1 can of hare confit
  • 1.41 cup trimmings of fresh hare
  • 1.18 cup PGI Judías de El Barco de Ávila beans
  • 2.113 cup DO Toro red wine
  • 1 onion
  • 1 carrot
  • 1 leek
  • 0.72 cup cured pork belly
  • 0.423 cup vinegar
  • 0.26 cup sugar
Wine match

Jorge D. Cidón

To partner this hearty bean dish, which recalls a typical game stew, try a good Ribera del Duero such as the Crianza 03 by Bodegas Arzuaga. Its persistence on the palate will help round off the dish.