Directions

1. Place the kidney beans in a saucepan with one onion, the carrot, the red wine, and bay leaves. Cover with water and cook until tender. Salt to taste and set aside.
2. Dice the other onion and saute with the garlic scapes and bell pepper in the oil. When the onions are transparent and softened, drain off any excess oil.
3. Add the tomato sauce, mix well, and salt to taste.
4. Drain the beans, then add the tomato mixture along with some broth until of the desired consistency.
5. Shred the quail meat and serve over bowls of the beans.