Cut the green beans, remove the scarlet beans from their pods, dice the potatoes, and the courgettes, finely chop the onions and peel and chop the tomatoes. Heat the oil in the “greixonera” (a typical Mallorcan eathenware pot) and lightly fry the onion, then add the chopped tomatoes, and cook slowly over a low heat.
When the tomato is well cooked add the meat stock, season and bring to the boil. Add the green beans, the scarlet beans, the potatoes, the courgettes and the beef bone.
When the courgettes have practically disappeared, remove the bone from the pot and add the aromatic herbs. Boil for another 10 minutes and ajust the seasoning.
1. White beans may also be used instead of the scarlet beans, but both must be fresh.
2. The “escudella” should be cooked very slowly.
Presentation: To serve the “escudella” accompany with strips of green peppers and traditional split green olives.