We are going to stew the verdina beans. Put the pre-soaked beans in a pan, add the leeks, the chopped garlic and the peeled plum tomatoes, cover with cold water and add half a glass of extra virgin olive oil, a pinch of salt, two teaspoons of sweet paprika and one of hot paprika. Cover and let it cook gently over a low heat for at least an hour and a half.
After that time — taste to make sure the beans are done — lift out the vegetables, blend them well and return them to the pan. Now is the moment to add the Loma Verde poulard in escabeche: first pour in the escabeche liquor, shake the pan so everything mixes well, and then add the poulard breast in pieces. Adjust the salt and let it rest for a day.
