First, cut up the rabbit. That is, cut off the legs and quarter the back.
Cut the bacon into thin strips and heat some olive oil in a roasting pan. Fry the bacon strips in it, then remove and set aside. Salt and pepper the rabbit as needed and sear it on all sides in the frying residue.
Now put the herbs into a tea filter and close it well. Place this in the center of the roasting pan and add the red wine. Let it boil until the red wine has almost completely reduced.
Now add half of the stock and simmer everything together for about 60 minutes. Halfway through the cooking time, turn the meat once.
Meanwhile, chop the carrot and leek as desired and add them after the cooking time is over, as well as the remaining stock.
Simmer again for about 20 minutes.
Rinse the beans well under running water and drain well. Add the fried bacon, beans, olives and chorizo to the roasting pan and heat again for 15 minutes.