Pheasant and White Bean Stew

Name: Pheasant and White Bean Stew
Yield: 6
Ingredients: 0.5 kg of white beans; 2 liters of cold water; bones, giblets, wings, and legs from 2 pheasants; 2 grated carrots; 2 seeded and chopped tomatoes; 1 large onion cut in half; 1 bay leaf; 1/2 teaspoon of dried thyme; 1/2 teaspoon of dried marjoram; salt to taste; 3 cloves of garlic pressed; 2 tablespoons of fresh parsley, chopped

1
0.5 kg of white beans
2
2 liters of cold water
3
bones, giblets, wings, and legs from 2 pheasants
4
2 grated carrots
5
2 seeded and chopped tomatoes
6
1 large onion cut in half
7
1 bay leaf
8
1/2 teaspoon of dried thyme
9
1/2 teaspoon of dried marjoram
10
salt to taste
11
3 cloves of garlic pressed
12
2 tablespoons of fresh parsley, chopped

Ingredients

1
0.5 kg of white beans
2
2 liters of cold water
3
bones, giblets, wings, and legs from 2 pheasants
4
2 grated carrots
5
2 seeded and chopped tomatoes
6
1 large onion cut in half
7
1 bay leaf
8
1/2 teaspoon of dried thyme
9
1/2 teaspoon of dried marjoram
10
salt to taste
11
3 cloves of garlic pressed
12
2 tablespoons of fresh parsley, chopped

Directions

1
Let the beans soak for one day and then rinse
2
Add 2 liters of water to the beans and bones, giblets, wings, and legs from pheasant, carrots, tomatoes, onion, bay leaf, thyme, and marjoram
3
Bring to a boil
4
Reduce heat and simmer, uncovered, until the beans are tender
5
Remove any foam that forms on the surface as needed
6
Add salt to taste and continue cooking for another 5 minutes
7
Serve hot, garnished with garlic and parsley.