Kidney Beans With Quail

1. 1

   Place the kidney beans in a saucepan with one onion, the carrot, the red wine, and bay leaves. Cover with water and cook until tender. Salt to taste and set aside.

2. 2

   Dice the other onion and saute with the garlic scapes and bell pepper in the oil. When the onions are transparent and softened, drain off any excess oil.

3. 3

   Add the tomato sauce, mix well, and salt to taste.

4. 4

   Drain the beans, then add the tomato mixture along with some broth until of the desired consistency.

5. 5

   Shred the quail meat and serve over bowls of the beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.