Codorneces con Frijoles BlancoThis easy recipe is based upon a quail dish from El Sacramonte Restaurant in Guadalajara. Simply roasted quail was served on a bed of puréed white beans. Frozen, partially boned quail is found in most upscale gourmet markets in the United States. Fresh farm-raised quail is sometimes marketed in gourmet meat markets. Serve Fresh Salsa Mexicana with the quail and beans.
Quail with White Beans
Codorneces con Frijoles BlancoThis easy recipe is based upon a quail dish from El Sacramonte Restaurant in Guadalajara. Simply roasted quail was served on a bed of puréed white beans. Frozen, partially boned quail is found in most upscale gourmet markets in the United States. Fresh farm-raised quail is sometimes marketed in gourmet meat markets. Serve Fresh Salsa Mexicana with the quail and beans.
Ingredients
Makes 4 servings
- White Beans with Roasted Garlic
- 8 about 4-ounce partially boned quail, thawed, if frozen
- 1 tablespoon olive oil
- 1 large garlic clove pressed
- ½ teaspoon salt
Instructions
- Prepare the white beans.
- Cover and reserve.
- The beans can be made a day ahead and refrigerated.
- Reheat before serving.
- Put the quail on a foil-lined baking sheet, breast side down.
- Rub all over with oil, garlic, and salt.
- Let stand about 20 minutes.
- Preheat oven to 475°.
- Roast the quail in the middle of the oven 5 minutes.
- Turn the quail over and roast until the skin is golden and the meat is no longer pink inside, 5 to 6 minutes.
- Remove from the oven.
- Reheat the beans.
- Spoon a portion of the beans in the middle of 4 serving plates.
- Put 2 quail on each plate.