Put in a saucepan 1 litre of water with salt the beans and vegetables peeled and chopped. Bring to a boil to a simmer, Add the oil and cook until they are tender.
Heat the oil in a pan and Brown the pieces of rabbit, season with thyme, cumin, pepper and salt. Pour in the chicken broth, cover the Pan and continue cooking 30 minutes to fire slow 15 minutes before end of cooking, Add the peeled and chopped carrots.
Serve accompanied by the tender beans stewed rabbit.
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