Andorran Escudella
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
463
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).