Andorran Escudella

Name: Andorran Escudella
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 2 cups dry white beans (I used a 16 oz package of the small white ones); 1 ham bone; 1 marrow, bone; 3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier); 14 ounces raw pork sausage, rolled into balls; 1 thick ham steak, cut into chunks; 1/2 head green cabbage; 1 large white potato, cut into large chunks; 1/4 cup uncooked rice; 1 cup pasta shells; 1 cup canned garbanzo beans; salt and pepper

Submitted by GiddyUpGo

"This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread."

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photo by Rita1652

Ready In:: 3hrs
Ingredients:: 12
Serves:: 8

ingredients

2 cups dry white beans (I used a 16 oz package of the small white ones)
1 ham bone
1 marrow, bone
3 chicken thighs (the recipe called for 1/4 of a chicken, but boneless-skinless is so much easier)
14 ounces raw pork sausage, rolled into balls
1 thick ham steak, cut into chunks
¹⁄₂ head green cabbage
1 large white potato, cut into large chunks
¹⁄₄ cup uncooked rice
1 cup pasta shells
1 cup canned garbanzo beans
salt and pepper

directions

Rol the raw sausage into one- or two-bite sized balls.
Rinse the dry beans in cold water.
Meanwhile, cook the sausage balls over medium heat.
Dice the ham.
Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
Cook for another 30 minutes, or until the potatoes and rice are tender.

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Reviews

Hearty! I used Broth I had canned from free range grass fed chickens and cows. I added one large carrot diced, 1 diced onion, parsley, oragano, bay leaf, saffron. Made for My Food Odyssey ~ May and June 2013 http://www.food.com/bb/viewtopic.zsp?t=391006&postdays=0&postorder=asc&start=0 Thanks

Rita1652

RECIPE SUBMITTED BY

GiddyUpGo

I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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