I'm hoping to recreate a lunch I had in Toledo, Spain a while ago, and remember the dish was translated as "pheasant and white bean stew." It was served in a crock and wasn't particularly dark, winey, or spicy (though wine was a likely addition), and my web searching has yet to lead me to any Spanish-seeming approximation of the dish. Plenty of English-style stewed game birds, but I really want to find something that includes legumes and some kind of poultry and feels neutral, if not Spanish. Anyone have any ideas? Cookbook recommendations? Thanks!