Andorra Escudella is a traditional Catalan stew originating from the scenic principality of Andorra.

This hearty and flavorful dish is a beloved staple in Andorran cuisine, perfect for cold weather or festive occasions. The preparation of Andorra Escudella involves soaking beans, cooking meat, creating a flavorful broth, adding vegetables, incorporating soaked beans, simmering, and adjusting seasonings.

This slow-cooked stew is rich in protein, fiber, vitamins, and minerals, making it a wholesome and nutritious meal. Enjoy Andorra Escudella with its combination of tender meat, creamy beans, and aromatic vegetables for a truly satisfying culinary experience.

Andorra Escudella is a traditional Catalan stew that originates from the small principality of Andorra, nestled in the Pyrenees mountains between Spain and France. This hearty and flavorful dish is a beloved staple in Andorran cuisine, often enjoyed during the colder months or festive occasions.

The preparation of Andorra Escudella involves several steps, each contributing to the rich taste and texture of the final dish.

Step 1:

Soaking the Beans To begin, a selection of dried beans, such as white beans or haricot beans, is soaked overnight in water. This process helps to soften the beans and reduce cooking time, ensuring they become tender and creamy when incorporated into the stew.

Step 2:

Preparing the Meat In a large pot, various cuts of meat are added to create a flavorful broth. Traditional options include beef, pork, and lamb, with some variations including poultry or game meats. The meat is usually left on the bone, as it adds depth of flavor to the stew. The meat is seasoned with salt, pepper, and any desired herbs and spices.

Step 3:

Cooking the Meat and Creating the Broth The pot with the seasoned meat is filled with water and brought to a gentle boil. This allows the flavors to infuse into the liquid, creating a rich and aromatic broth. Skimming off any impurities that rise to the surface helps to achieve a clear and clean-tasting broth.

Step 4:

Adding the Vegetables Once the meat is partially cooked and the broth has developed a robust flavor, a variety of vegetables are added to the pot. Common choices include onions, leeks, carrots, celery, and potatoes. The vegetables are typically diced or sliced into bite-sized pieces, allowing them to cook evenly and blend harmoniously with the other ingredients.

Step 5:

Incorporating the Soaked Beans After the vegetables have had some time to cook and impart their flavors into the stew, the soaked beans are drained and added to the pot. The beans are stirred gently, ensuring they are fully submerged in the broth. At this point, additional water may be added if needed to maintain the desired consistency.

Step 6:

Simmering and Slow Cooking The pot is covered, and the stew is simmered over low heat for an extended period. This slow cooking process allows the flavors to meld together, the meat to become tender, and the beans to fully cook and absorb the savory broth. The stew is occasionally stirred to prevent sticking and to ensure even cooking.

Step 7:

Adjusting Seasonings As the stew cooks, the flavors intensify. It is important to taste and adjust the seasonings accordingly. Additional salt, pepper, herbs, or spices can be added to achieve the desired taste profile. Some variations of Andorra Escudella may include garlic, bay leaves, thyme, or rosemary for added depth and aroma.

Step 8:

Serving Once the stew has reached a thick and hearty consistency, it is ready to be served. Andorra Escudella is traditionally enjoyed hot, often ladled into bowls and garnished with fresh parsley or chopped chives. It is commonly accompanied by crusty bread, which is perfect for soaking up the flavorful broth.

Nutrition Facts

for Andorra Escudella can vary based on the specific recipe and ingredients used. Here is a general overview of the potential nutritional content:

Serving Size: 1 cup (240 ml) of Andorra Escudella

1-Calories: The calorie content can vary depending on the specific ingredients and proportions used in the stew. On average, Andorra Escudella can range from approximately 200 to 300 calories per serving.

2-Protein: Andorra Escudella is typically a protein-rich dish due to the inclusion of meat and beans. A serving may provide around 15-20 grams of protein, contributing to satiety and muscle support.

3-Carbohydrates: The carbohydrate content in Andorra Escudella mainly comes from the beans and vegetables. A serving may contain approximately 20-30 grams of carbohydrates, including dietary fiber, which aids in digestion and helps maintain a healthy digestive system.

4-Fat: The fat content in Andorra Escudella can vary depending on the cuts of meat used and the cooking method employed. The stew may contain around 5-15 grams of fat per serving. It is worth noting that some fat is essential for flavor and satiety.

5-Vitamins and Minerals: Andorra Escudella can provide various vitamins and minerals depending on the ingredients used. It may contain significant amounts of vitamin A, vitamin C, vitamin B6, iron, potassium, and magnesium. The specific nutrient content will depend on the types and quantities of vegetables used.

note It's important to note that the nutritional information provided here is a general estimate and can vary based on specific recipes, ingredient proportions, and cooking methods. For precise nutritional information, it is recommended to consult a detailed recipe or a nutritionist.

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