Rabbit stewed with beans
Description
You can serve this dish on its own or with a side. It goes perfectly well with rice or any pasta. The rabbit meat turns out tender, delicate, juicy, and extremely delicious. I recommend cooking it in any heavy-bottomed cookware; I use a cauldron, but a regular casserole dish will work just as well. During cooking, the meat simmers with vegetables, absorbing their juice and aroma—deliciousness is guaranteed. And if you don't have rabbit on hand, try preparing it similarly with any other meat. The result will be just as good.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the rabbit carcass, dry it, and cut into portion pieces.
- 3
Step 3
Rub the pieces with salt and spices, drizzle with lemon juice, and fry in vegetable oil on all sides until golden brown. During cooking, you can add a little water and simmer the meat until tender.
- 4
Step 4
Add the onion cut into quarters or slices and the carrot cut into julienne strips. Cook, stirring occasionally, for about 10 minutes.
- 5
Step 5
Then add the pepper cut into strips and simmer for another 3-5 minutes.
- 6
Step 6
Cut the tomatoes in half and grate them on a grater. Remove the skin and add the pulp to the meat with the vegetables. Add the minced garlic, and you can also add a couple of pinches of sugar.
- 7
Step 7
Continue simmering everything together for another 5 minutes.
- 8
Step 8
Add the beans at the very end. You can use canned beans or cook them beforehand.
- 9
Step 9
Add a little water (100-150 ml) so that the meat is almost covered, season with salt, and simmer over low heat for 30 minutes.
- 10
Step 10
Rabbit stew with beans is ready.