I knew Andorra was a country, but that's about it! I felt the need to learn a little bit more. Andorra (full name is Principality of Andorra) is a landlocked country between Spain and France. The population is 86,600... Colorado Springs has a population of 488,644... Pueblo, CO has 111,077! So it's a super tiny country where 88% of the population live in urban areas. Forty-three percent of the population is between the ages of 25 and 54. The country has two princes, no official military (though has treaties with France and Spain for protection), no airport, and has it's own university.
Now, for the food. This dish is the national dish of Andorra. I decided to make the vegetarian dish, but the carnivorous dish is... meaty! I'll put both recipes below.
While cooking, I listened to traditional Andorran music.
Serves 12 bowls, Cook time: 45 minutes
8 cups of water (can use all or part broth or add bouillion cubes) - I used 1 cup of left over beef broth that I had and then used 2 cubes of beef bouillion
2 cups cooked great norther beans (or pinto beans) - I used 1 15.5 ounce can of undrained pinto beans
1 large onion, chopped
1 large carrot, chopped - I had carrots I wanted to use up, so I used about 4 carrots
1/2 lb zucchini, diced - I used 3 medium sized zucchinis
2 medium potatoes, diced
1/2 lb green beans, chopped small - I had a small bag of steamable cut green beans on hand, so I dumped the whole bag in
2 cups cabbage, shredded
1/2-1 cup sausage, slicked (or crumbled) - I used beef kielbasa
3 tablespoons olive oil - I'm not sure what this does. I put it in, but I don't know if it actually makes a difference. It makes it glittery gold looking, if nothing else!
1 tablespoon soy sauce - I used Coco Aminos
1/2 tablespoon paprika
1 tablespoon fresh oregano (1 tsp. dried) or 1 tablespoon marjoram (1 tsp. dried) - I didn't add any
salt and pepper to taste - I thought it was fine without either of these, while my mom said a dash of pepper really brought out some flavors
1. 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.
2. Now add the beans, diced potato, the green beans cut into small pieces, and the cabbage. Add the sausage. Cover and cook for 20-25 more minutes, until vegetables are tender.
3. Finally, add the fresh oregano or marjoram, olive oil, soy sauce, and the paprika. Let it simmer for a few minutes. Salt and pepper to taste. Serve.
2 cups dry white beans
1 ham bone
1 marrow, bone
3 chicken thighs
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
1. Roll the raw sausage into one or two bite sized balls.
2. Rinse the dry beans in cold water.
3. Meanwhile, cook the sausage balls over medium heat.
4. Dice the ham.
5. Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
6. Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
7. Remove the bones and bring the remaining stock and mean back up to a boil (if there isn't a lot of liquid, you can add more water).
8. Add the cabbage potato, rice, pasta shells, garbanzo beans and salt and pepper.
9. Cook for another 30 minutes, or until the potatoes and rice are tender.
Notes!!
I'm not upset at all that I chose to go the "vegetarian" route -- there's a lot of meat in that second recipe! And especially if you don't have a lot of time, reducing the amount of meat will be key.
I'm usually eh about vegetable stews, but this one was actually delicious! I think the broth made a world of difference, otherwise I think it would have a blander taste. I recommend!
In Catalan.... M'he guanyat el meu distintiu! ("I earned my badge!")
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