Andorran Rustic Stew
Experience the heartiness of Andorran cuisine with this Rustic Stew, a cherished one-pot meal that encapsulates the flavors of the Pyrenees. Known as the national dish of Andorra, this dish is a delightful medley of rich meats, creamy beans, and fresh vegetables, simmered together to create a comforting feast. Perfect for cozy gatherings or a family dinner, this stew is traditionally enjoyed with generous slices of crusty bread to soak up the flavorful broth. Each bite offers a taste of Andorra's rich culinary heritage, making it a perfect addition to your culinary travel journey.
N/A
Servings
350
Calories
13
Ingredients
Ingredients
dry white beans
2 cups (soaked overnight)
ham bone
1 (left whole)
marrow bone
1 (left whole)
boneless skinless chicken thighs
3 (whole)
raw pork sausage
14 ounces (rolled into balls)
thick ham steak
1 (diced)
green cabbage
1/2 head (chopped)
large white potato
1 (cut into large chunks)
uncooked rice
1/4 cup (uncooked)
pasta shells
1 cup (uncooked)
canned garbanzo beans
1 cup (drained and rinsed)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
Instructions
1
Begin by rinsing the dry white beans in cold water and soaking them for a minimum of 8 hours or overnight. Drain before use.
2
While the beans are soaking, roll the raw pork sausage into bite-sized meatballs and set aside.
3
In a large pot over medium heat, cook the sausage balls until browned on all sides. Remove and set aside.
4
In the same pot, add the diced ham steak and cook for another 2-3 minutes to release its flavor.
5
Add the soaked beans, ham bone, marrow bone, chicken thighs, and 8 cups of water to the pot. Bring to a vigorous boil.
6
Once boiling, reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally. The chicken should be very tender.
7
After 2 hours, remove the bones from the pot. If needed, add more water to ensure there is enough liquid.
8
Increase the heat to bring the stew back to a boil. Once boiling, add the chopped cabbage, potato chunks, uncooked rice, pasta shells, canned garbanzo beans, and season generously with salt and pepper.
9
Cover the pot again and cook for an additional 30 minutes until the potatoes and rice are tender.
10
Taste and adjust seasoning as necessary before serving. Enjoy hot with rustic bread on the side.
Nutrition Information
15g
Fat
31.25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Andorran Rustic Stew?
Andorran Rustic Stew is a hearty one-pot meal and the national dish of Andorra, featuring meats, beans, and vegetables from the Pyrenees region.
What are the primary beans used in this stew?
The recipe uses two types of beans: two cups of dry white beans and one cup of canned garbanzo beans.
How long do the dry white beans need to soak?
The dry white beans should be rinsed and soaked in cold water for a minimum of 8 hours or overnight before cooking.
What meats are included in Andorran Rustic Stew?
The stew contains raw pork sausage meatballs, diced thick ham steak, and boneless skinless chicken thighs.
What types of bones are required for the broth?
You will need one ham bone and one marrow bone to create a rich, flavorful broth.
How do you prepare the pork sausage?
The raw pork sausage should be rolled into bite-sized meatballs and browned in a large pot before adding other ingredients.
How much water is added to the stew?
The recipe calls for 8 cups of water to be added initially, with more added later if necessary to maintain the liquid level.
How long does the stew simmer initially?
The stew should simmer for 2 hours on low heat once the beans, bones, and chicken have been brought to a boil.
When should the bones be removed from the pot?
The ham bone and marrow bone should be removed after the initial 2-hour simmering period.
What vegetables are added to the stew?
The vegetables included are half a head of chopped green cabbage and one large white potato cut into chunks.
Does the recipe include grains or pasta?
Yes, the stew includes both 1/4 cup of uncooked rice and 1 cup of uncooked pasta shells.
How many calories are in a serving of Andorran Rustic Stew?
There are approximately 350 calories per serving of this stew.
What is the fat content per serving?
Each serving contains about 15 grams of fat.
How much protein is in one serving?
The stew provides 22.5 grams of protein per serving.
What are the total carbohydrates per serving?
There are 31.25 grams of carbohydrates in each serving.
What is the total number of ingredients used?
The recipe requires 13 distinct ingredients, including seasonings.
What seasonings are recommended?
The stew is seasoned generously with salt and black pepper to taste.
How long do the vegetables and rice cook?
After the initial simmer, the vegetables, rice, and pasta are cooked for an additional 30 minutes until tender.
How should the chicken be prepared?
The chicken thighs are added whole to the pot and simmered until they become very tender.
What is the best way to serve Andorran Rustic Stew?
It is best served hot with generous slices of crusty or rustic bread to soak up the flavorful broth.
Can I use canned garbanzo beans directly?
Yes, but they should be drained and rinsed before being added to the stew.
What kind of potato is best for this recipe?
The recipe specifies using one large white potato cut into large chunks.
Is this dish suitable for meal prep?
As a one-pot meal that simmered for a long time, it is excellent for hearty family dinners and cozy gatherings.
What part of the world does this dish represent?
This dish represents the country cuisine of Andorra, located in the Pyrenees mountains.
How do you handle the ham steak?
The thick ham steak should be diced and cooked for 2-3 minutes in the pot to release its flavor before adding liquid.
What type of cabbage should be used?
The recipe calls for half a head of green cabbage, chopped.
Does the recipe require a specific heat setting?
It uses medium heat for browning meats, a vigorous boil to start the broth, and low heat for the long simmer.
Can I substitute the pasta shells?
While the recipe calls for pasta shells, any similar small pasta could likely be used as a substitute.
How much rice is used in the stew?
The recipe uses 1/4 cup of uncooked rice.
What gives the stew its Pyrenees flavor?
The combination of rich meats like pork and ham with marrow bones and creamy beans creates its signature regional flavor profile.