Vinegar-Braised Rabbit with White Beans and Root Vegetables Recipe - Great British Chefs

Ingredients

• 250g of dried white beans
• 2 tbsp of olive oil
• 1 whole rabbit, jointed
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 carrots, chopped
• 1 parsnip, chopped
• 100ml of red wine vinegar
• 500ml of chicken stock
• 1 tin of chopped tomatoes, 400g
• 1 tsp thyme
• salt and pepper to taste
• 2 dried ancho chillies
• 1 tbsp of olive oil
• 1 tbsp of honey
• 1 tbsp of apple cider vinegar
• 1 bunch of fresh coriander, leaves picked
• olive oil, for drizzling