Prep 30 mins
Cook 3 hrs
This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.
- 1 -2 lb ham hocks or 1 -2 lb ham bone
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 2 large potatoes, cubed
- 3 large carrots, diced
- 1 medium onion, chopped
- 1 (16 ounce) can crushed tomatoes
- 1 (16 ounce) can tomato sauce
- 1 lb linguica sausage, cubed
- 1 cup elbow macaroni, uncooked
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 medium head of cabbage, cubed
- Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
- Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
- Simmer for 1 - 2 hours, stirring frequently.
- If too thick, add a little water.
- Add the cabbage, cook another hour until tender.
- Add more salt and pepper if needed.
Excellent recipe! We used the ham bone from "Honey Glazed Hams Hawaii" and boiled it using beef Consommé. The flavors mixed together really bring it together. Our version subtracts the beans and there is no real loss in taste. Like everyone else I added the cabbage and macaroni a lot later so they didn't get too soft.
In this recipe I followed everything to exact directions, the only things I changed were that I added 1 can of chicken stock and 1 stalk of celery. I used traditional Portuguese linguica and I also undercooked the pasta and you do not need to cook the cabbage for an hour it becomes tender a lot sooner than 1 hour. This is an amazing recipe thanks for sharing it brought my hubby back home to the islands after eating this meal
This recipe was a real crowd pleaser. I made a few adjustments. <br/><br/>To cut down on fat:<br/>I put the ham hocks in the crock pot, covered it with water/chicken stock, added some herbs available (fresh thyme,basil,sage) and left it to cook overnight. In the morning, the meat was tender and falling off the bone so I could "pull the pork" into bite-sized pieces and throw the bones away. I cooled the crock pot down then stuck it in the refrigerator overnight. The rendered fat hardened and I could easily scoop it out and throw it in the trash (yuck! it is amazing how much fat is on those ham hocks).<br/><br/>to reduce the acidity of crushed tomatoes:<br/>I replaced the crushed tomatoes with 2 cans of tomato soup<br/><br/>To prevent mushy macaroni:<br/>I undercooked the pasta (5 minutes only), then added it to the soup just before serving.<br/><br/>Masako, Mahalo for sharing this recipe!