Yield > 4
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 cup Dry white beans
1 sm Ham bone
1 x Marrow bone (veal or beef)
1/4 x Chicken or 2 small serving
pieces
6 slc Cooked pork sausage thick
slices
2 slc Cured ham thin slices,
(about the size of the palm
of your hand)
8 cup Cold water
1/2 head Cabbage cut in chunks
1 lrg Potato cut in eighths
1/4 cup Raw rice
1 cup Thin noodles
1 cup Cooked chick-peas
1 tsp Salt
Method :
• 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 cabbage, potatoes, rice, noodles, chickpeas,
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.
Correct seasoning and serve.
• Comments: 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.
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