Escudella Recipe

Escudella

2 cup Dry White Beans
1 small Ham Bone
1Marrow Bone (veal or beef)
1/4Chicken or 2 small serving pieces( I used 2 breasts skin on and bone in)
1lb package raw Pork Sausage(I used Neese’s Country Sausage brick) Formed into 1” balls 2 slices Cured
ham thin slices, (about the size of the palm of your hand)
8-12 cups Cold water (ingredients need to be covered with water)
1/2 head Cabbage cut in chunks
1 large Potato cut in eighths
1/4 cup Raw Rice
1 cup Noodles (thin recommended but nice results may be had with shells)
1 cup Cooked Chick-Peas
2 tbsp Vegetable Oil
1 tsp Salt
Pepper to taste
Gently cook sausage balls in cast iron Dutch Oven or pot/casserole w/vegetable oil over medium heat till
cooked and browned.

Rinse the beans in cold water and tie the bones in cheesecloth.

Put both with the chicken, cooked sausage and ham in the 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. (Some recipes call to extract and use the marrow) Put chicken aside. If there is only a 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 cabbage, potatoes, rice, noodles, chick-peas, and pepper to taste.
Continue cooking over medium flame for 30 minutes (or until newly added ingredients are cooked
through).

A few minutes before serving, put chicken meat, removed from bones and shredded, in the pot to heat.

Season to taste and serve w/ fresh French Bread.

It should be as thick as split pea soup.It is as much stew as soup and constitutes a hearty one-dish meal
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