Quail and white bean stew

For the quails:

• Season the quails with salt and pepper, tie them up and then brown.
• Sauté the vegetables cut into cubes starting with the hardest vegetables first: garlic, onion, carrot, leek, peppers and lastly the tomato.
• Add the quails and the white stock and then let cook for 30 minutes.

For the white beans:

• Heat up the salted water and once it starts to boil add the frozen beans. Let the water come to the boil again.
• Lower the temperature and boil until soft.
• Add the beans to the stew and let cook for another 10 minutes.
• Remove the quails when tender, untie them and then cut in half.
• Lastly, boil the beans together with the carved quails and add salt if required.