Andorran Escudella Recipe

Name: Andorran Escudella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1008

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Andorran Escudella falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Andorran Escudella

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