90 min
Type of dish: Legumes, Vegetables, Birds
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
White beans 1.0 kg
Quail 0.4 kg
Garlic, bulb 2.5 ud
Onion 0.25 kg
Carrots 0.25 kg
Leek 0.75 ud
Tomato 0.25 kg
Green pepper 0.075 kg
Red pepper 0.075 kg
Table salt 15.0 g
Olive oil 0.05 l
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud

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.
Nutritional information (1 portion)
Fiber 20.33 g
Saturates 2.22 g
Monounsaturated fatty acids 8.38 g
Polyunsaturated fatty acids 1.27 g
Cholesterol 24.58 mg
Calcium 230.34 mg
Iron 7.86 mg
Zinc 2.16 mg
Vitamin A 806.16 ug
Vitamin C 72.59 g
Folic acid 176.61 ug
Salt (Sodium) 3019.8 mg
Sugars 20.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.