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.
"This is the typical Castilian dish beans with hare, but in this case it is based on a can of cooked hare."