Andorran Escudella

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 2 cups dry beans (i used a 16 oz package of the small 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 lamb sausage, rolled into balls
• 1 thick ham steak, cut into chunks
• 1/2 head green cabbage
• 1 large potato, cut into large chunks
• 1/4 cup uncooked rice
• 1 cup pasta shells
• 1 cup canned garbanzo beans
• salt and pepper

Recipe

• 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.