Entree: Spain – Navarre – Pochas con Codorniz (Navarrese spring fresh white beans stewed with quail and cured ham)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 whole quails, cleaned, approx. 6 oz (170 g) each
- 1 lb (454 g) fresh pochas (spring white beans) or young baby lima beans
- 4 oz (115 g) jamón serrano, diced
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 large tomato, about 8 oz (225 g), peeled and chopped
- 1 bay leaf
- 1 tsp (5 g) sweet smoked paprika (pimentón dulce)
- 2 cups (480 ml) chicken or game stock (preferably homemade)
- 1/2 cup (120 ml) dry white wine (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat quails dry, season lightly with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a heavy skillet or casserole over medium-high heat and brown quails on all sides, 6–8 minutes total; transfer to a plate.
2. In the same pan add remaining 1 tbsp (15 ml) olive oil and sauté the diced jamón serrano until it begins to render fat, about 2 minutes. Add chopped onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds.
3. Stir in chopped tomato and cook down 4–5 minutes until slightly reduced. Add smoked paprika and bay leaf, stirring to combine.
4. Add the pochas (fresh beans), white wine if using, and stock. Bring to a gentle simmer, taste and season lightly with salt (remember the ham is salty) and pepper.
5. Nestle the browned quails back into the beans, cover and simmer gently 25–35 minutes, or until pochas are tender and quail is cooked through. If using very young pochas adjust time downward; if mixture is too dry add a splash more stock.
6. Remove bay leaf, adjust seasoning, sprinkle with chopped parsley and serve warm with crusty bread.