Andorran Escudella

Name: 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; salt and pepper

12 ingredients

9 steps

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

1

Rol the raw sausage into one- or two-bite sized balls.
2

Rinse the dry beans in cold water.
3

Meanwhile, cook the sausage balls over medium heat.
4

Dice the ham.
5

Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
6

Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
7

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).
8

Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
9

Cook for another 30 minutes, or until the potatoes and rice are tender.