Portuguese Bean Soup – Hawaiian Style
2 lb. Portuguese sausage
1/2 head cabbage, chopped in squares
2-3 lb. ham hocks or smoked ham shanks
1 small can tomato sauce, original flavor
1 large onion, diced
2-3 Tbs. Hawaiian salt or to your liking
3-4 bay leaves
Freshly cracked black peppercorns, to your liking
1/2 bunch Chinese parsley, chopped fine
6-8 carrots, chopped
5-7 potatoes, chopped
2-3 cans (15 oz. size) of red kidney beans, drained
1 cup elbow macaroni
1 can diced or stewed tomatoes
*Note: this dish also works well with Farmer John ham.
Boil hocks, sausage, parsley, onion and bay leaves with 2 tsp. Hawaiian salt and some cracked black pepper. Maintain water level at 2 inches above meat at all times. Add water as needed. Boil until the meat begins to fall from the bone easily. Remove hocks from pot and set aside. Add to the remaining boiling liquid: tomato paste, canned tomatoes, carrots, potatoes, and kidney beans. Boil on medium high until outer core of vegetables start to soften. Add raw macaroni and stir constantly. Check the stock for flavoring and adjust to your liking.
While the stock is boiling, remove as much meat from the bones cut into small chunk size. Cover and set aside. When the macaroni begins to swell, return the meat to the pot and bring to a boil. Add cabbage (optional) and boil until it softens. Remove pot from heat and set aside for 5 minutes. Stir well and serve.
This dish goes well with steamed rice or buttered bread and is good for any occasion. It keeps well when frozen. If you plan to freeze a portion, remove it before potatoes are fully cooked.