Ingredients: ½ kg of white beans 1 shallot 1 green pepper 2 spicy red peppers 1 very ripe tomato 1 clove of garlic 4 quails oil salt
Dice the vegetables. Plunge the tomatoes in boiling water for 2 minutes and peel. Then place the white beans to cook in cold water in a pan. Lightly fry the quail in a frying pan with a little oil and then remove from the flame. Cook the vegetables gently in the same oil, taking care not to let them brown. When they are soft, add the crushed clove of garlic and the chopped peeled tomatoes, preferably without the seeds. Then put everything to one side. Cook the white beans for at least 1 hour and when they are ready, add the vegetables and the quail. Keep cooking until the white beans are soft. Blend a handful of beans into the boiling broth to thicken the sauce and leave to stand for a while.