I made this with some euro breasts I had from earlier. It's bomb!
12 whole dove breasts
1 onion chopped to 1/2" pieces
5 cloves minced garlic
1 large can of diced tomatoes (28 oz?)
2 cups dried black beans (or 2 cans)
4 cups broth
2 cups red wine
1 tsp ea of garlic powder, cumin, paprika
olive oil
salt, pepper
1-3 tbsp ea of chipotle tabasco and Worcestershire
If using canned beans, skip to next Paragraph. Otherwise soak beans for 4 hours, then drain, rinse, and put in a large pot. Add 2 c broth and cover with 1 inch of water. Boil hard for 10 minutes, skimming the scum off the top, then reduce heat and simmer mostly covered. Add garlic powder, cumin, and paprika. Don't add salt.
Filet the meat off the doves and sear in olive oil in a large pot or dutch oven. Once seared, remove the breasts. Sauté onions until they begin to brown, adding oil if necessary. Add garlic for last minute and then deglaze the pot with the wine. Add the breasts, 2 c broth, and the can of tomatoes to the dutch oven, cover, and simmer. Don't add salt.
After 1.5 hours check the beans. They should be soft so that you can smash one easily with your fingers. Now add 1.5 tsp salt to the beans and keep simmering. Cover if the water level is below the beans. Adjust other seasoning as needed.
Now check the dove breasts, they're probably still tough. By 2 hours they should be ready to fall apart. Remove them from the pot and carefully shred each one. Add the shredded dove back to the pot, and add the beans. Add another 1.5 tsp of salt, a bunch of cracked pepper, and 1-3 tbsp each of chipotle tabasco and Worcestershire. Taste and adjust.
Serve over brown rice with tons of extra sharp cheddar and chopped cilantro. As always, enjoy with a cold homebrew.
12 whole dove breasts
1 onion chopped to 1/2" pieces
5 cloves minced garlic
1 large can of diced tomatoes (28 oz?)
2 cups dried black beans (or 2 cans)
4 cups broth
2 cups red wine
1 tsp ea of garlic powder, cumin, paprika
olive oil
salt, pepper
1-3 tbsp ea of chipotle tabasco and Worcestershire
If using canned beans, skip to next Paragraph. Otherwise soak beans for 4 hours, then drain, rinse, and put in a large pot. Add 2 c broth and cover with 1 inch of water. Boil hard for 10 minutes, skimming the scum off the top, then reduce heat and simmer mostly covered. Add garlic powder, cumin, and paprika. Don't add salt.
Filet the meat off the doves and sear in olive oil in a large pot or dutch oven. Once seared, remove the breasts. Sauté onions until they begin to brown, adding oil if necessary. Add garlic for last minute and then deglaze the pot with the wine. Add the breasts, 2 c broth, and the can of tomatoes to the dutch oven, cover, and simmer. Don't add salt.
After 1.5 hours check the beans. They should be soft so that you can smash one easily with your fingers. Now add 1.5 tsp salt to the beans and keep simmering. Cover if the water level is below the beans. Adjust other seasoning as needed.
Now check the dove breasts, they're probably still tough. By 2 hours they should be ready to fall apart. Remove them from the pot and carefully shred each one. Add the shredded dove back to the pot, and add the beans. Add another 1.5 tsp of salt, a bunch of cracked pepper, and 1-3 tbsp each of chipotle tabasco and Worcestershire. Taste and adjust.
Serve over brown rice with tons of extra sharp cheddar and chopped cilantro. As always, enjoy with a cold homebrew.
