CHICKEN AND BROAD BEAN STEW RECIPES

Steps:

• Place whole squirrels in a dutch oven with 2 cups stock.  Braise the squirrel meat, covered for about 30 minutes until tender.
• Remove the squirrels and stock to a separate container to cool.  Debone the squirrels when they're cool enough to handle, and add the meat into the stock.  Reserve it all for adding back into the dutch oven later.
• Add 4 tablespoons of bacon drippings to the empty dutch oven, and fry the onions until browned.
• Add in chopped garlic and fry for another minute.
• Pour the stock and squirrel meat into the hot dutch oven to deglaze the pan.
• Add in all the remaining ingredients including spices and vegetables.  Cover and simmer for about 30 minutes.
• At this point, serve immediately or add a few handfuls of fresh breadcrumbs to help thicken the soup a bit, along with fresh parsley if desired.  If adding breadcrumbs, simmer for another 10 minutes before serving.

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.