Perhaps your new favorite bean dish:
* Soak white beans for one night, drain the following day.
* Rinse chicken and rabbit, rub dry and cut into smaller pieces.
* Season meat pieces with salt and pepper.
* Heat olive oil in a large paella pan, brown chicken and rabbit on all sides over medium heat.
* Add snails and sauté briefly. Remove meat and snails from frying pan and set aside.
* Clean, rinse and halve bean pods.
* Put tomatoes briefly in boiling water, remove, peel and cut into small pieces.
* Clean and chop garlic.
* Put the bean pods, tomatoes and garlic in a frying pan and sauté. Add the white beans and saffron, pour 2.5 l of water and stir. Stew gently for 10 minutes. Spread the long grain rice evenly in the frying pan and make the paella for another 10 min. at high temperature. Traditionally, there is no stirring at this point!) Add meat and snails and cook everything together for another 10 min at low temperature until water evaporates and long grain rice is cooked. Continue cooking for a few more minutes to form the crust (“socarrat”).
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