Tuscan Pigeon & Borlotti Bean Stew Recipe | Abel & Cole
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Ingredients
- 2 onions
- 1 carrot
- 1 garlic clove
- A handful of thyme
- 1-2 tbsp olive oil
- Sea salt and freshly ground pepper
- 250g wild pigeon breasts
- A pinch or two of dried chilli flakes
- 400g tin of borlotti beans
- 330ml cherry tomato passata
- 1 chicken stock cube
- 1 head of cavolo nero
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