Partridges with white beans and chocolate sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

In Mexico, the home of the cocoa bean, chocolate is used to spice and thicken moles — sauces for the indigenous turkey and other poultry. The inspiration for this dish comes from there, but this sauce is much less complex than a mole.


  • 200 g haricot beans, soaked overnight, or use tinned
  • 1 bouquet garni
  • salt and freshly ground black pepper


Drain the beans, put them into a pan with the bouquet garni and about 1 litre of water. Bring to the boil, skim the surface if necessary, then cover and simmer for 1 hour or more until the beans are just tender. Add salt 5 minutes before the end of the cooking time. Remove from the heat and keep warm in a little of the cooking water.

Heat the oil in a heavy pan and brown the part