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Escudella De Pages

Taste.of.Spain's picture
  Dried white beans 1⁄2 Cup (8 tbs)
  Ham bone 1 Small
  Marrow bone 1
  Chicken/2 small serving pieces of chicken 1⁄4
  Cooked pork sausage slices 6
  Cured ham slices 2
  Cold water 8 Cup (128 tbs)
  Head of cabbage 1⁄2
  Potato 1 Large
  Raw rice 1⁄4 Cup (4 tbs)
  Noodles 1 Cup (16 tbs)
  Cooked chick peas 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Pepper 1 Teaspoon

Rinse the beans in cold water and tie the bones in cheesecloth.
Put both with the chicken, sausage, and ham in a pot or casserole with 8 cups of cold water and salt.
Bring to a boil, reduce flame, and cook gently, covered, about 2 hours or until beans are cooked and chicken very tender.
Remove ham and marrow bones and discard them.
Put chicken aside.
If there is little liquid left, add a bit of water for the cooking of the remaining ingredients and bring soup to a rapid boil.
When it is boiling, put in the cabbage, potatoes, rice, noodles, chickpeas, and pepper.
Continue cooking over medium flame for 30 minutes (or until newly added ingredients are cooked through).
A few minutes-before serving, put the chicken meat, removed from bones and shredded, in the pot to heat.
Correct seasoning and serve.
note: Unlike many stews and soups, this one is only good the day it is made, and is best served immediately.
It should be very thick: it is as much stew as soup and constitutes a hearty one-dish meal.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Escudella De Pages Recipe