Vegetarian Escudella Andorra Food

ANDORRAN ESCUDELLA

Andorran Escudella image

This recipe is from week seven of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Andorra is my seventh stop. This one-pot dish is called "The National Dish of Andorra." it's very rich and fatty, so serve it with a lot of bread.

Provided by GiddyUpGo

Categories Meat

Time 3h

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

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 Facts : Calories 526.1, Fat 19.6, SaturatedFat 6.1, Cholesterol 65.3, Sodium 500.1, Carbohydrate 58.1, Fiber 11.3, Sugar 3.4, Protein 29.9

VEGETARIAN ESCUDELLA (ANDORRA)

Vegetarian Escudella (Andorra) image

The national dish of Andorra made vegan. A lovely soup with summer vegetables. A traditional summer recipe from the Balearic Islands. You can use marjoram instead of oregano. Andorra is located in the eastern Pyrenees mountains and bordered by Spain and France.

Provided by Sharon123

Categories Spanish

Time 1h10m

Yield 10-12 bowls

Number Of Ingredients 15

Ingredients

8 cups water (can use all or part vegetable broth or add vegetable bouillion cubes)
2 cups cooked great northern beans (or pinto beans)
1 large onion, chopped
1 large carrot, chopped
1/2 lb zucchini, diced (200 grams)
2 medium potatoes, diced
1/3 lb green beans, chopped small
2 cups cabbage, shredded
1/2-1 cup vegetarian sausage, sliced (or crumbled)
3 tablespoons olive oil
1 tablespoon soy sauce
1/2 tablespoon paprika
1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried)
salt
pepper

Steps:

Put the water in a big pan. When it starts to boil add the onion, carrot, and zucchini. Lower heat to medium and cook for 10 minutes.
Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the vegetarian sausage. Cook for 20-25 more minutes, until vegetables are tender.
Finally, add the fresh oregano or marjoram (or 1 tsp dried), olive oil, soy sauce and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
Makes 12 bowls of soup.

Nutrition Facts : Calories 133.7, Fat 4.5, SaturatedFat 0.7, Sodium 120.7, Carbohydrate 19.9, Fiber 5, Sugar 2.9, Protein 5

ALBANIAN WHITE BEAN SOUP (JANI ME FASULE)

Albanian White Bean Soup (Jani Me Fasule) image

A rich delicious soup. Good as a part of suhoor or futoor (iftar) the meals before sunrise and fajr prayer and after sunset & maghreb prayer during the month of Ramadan. Here is what the original poster had to say, "This is not only the most popular dish in Greece but Albania as well. The two countries share many recipes. The Greek dish however uses olive oil and mint instead of butter and paprika. This is a hearty, flavorful thick soup, perfect with a light meal or cold night." Modified from a recipe found on http://www.yasalamcooking.com.

Provided by UmmBinat

Categories Beans

Time 15h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups dry white beans, washed, picked over, soaked over night, and rinsed
4 cups water
1 medium chopped onion
1/4 cup butter
3 tablespoons tomato paste
1/4 cup chopped flat leaf parsley
1 tablespoon sweet paprika
sea salt, to taste
1/2 teaspoon chili powder (the mixed one)

Steps:

In a large pot add rinsed presoaked white beans and water. Bring to a full boil and cook for 10 minutes.
In a skillet on medium heat add butter and onion. Cook until tender. Add to the beans.
Add the tomato paste, chopped parsley, sweet paprika, and chili powder. Mix well. Reduce heat to low (or a simmer) and cook covered 3 - 4 hours. Adding more water if needed. Add sea salt, to taste.
Enjoy especially after a day or two covered in the refrigerator! (Soups tend be better over a bit of time and this one benefits extensively).

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