Andorran Escudella
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- salt and pepper
- 1 cup pasta shells
- 1 ham bone
- 2 cups dry white beans (i used a 16 oz package of the s
- 1 marrow bone
- 3 chicken thighs (the recipe called for 1/4 of a chi
- 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 canned garbanzo beans
- Carbohydrate 30.060576875 g
- Cholesterol 29.6751875 mg
- Fat 3.940909375 g
- Fiber 4.02075006961823 g
- Protein 11.868189375 g
- Saturated Fat 1.1351175 g
- Serving Size 1 1 serving(s) (235g)
- Sodium 375.848071614583 mg
- Sugar 26.0398268053818 g
- Trans Fat 0.5508428125 g
- Calories 201 calories
{ "@type": "ItemList", "itemListElement": [ "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." ] }
