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Portuguese Bean Soup
As prepared by members of the
Hawaii Island Portuguese Chamber of Commerce
featured at the Annual “Portuguese Day in the Park”
Gilbert Carvalho Park, Hilo, Hawaii
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Member Linus Tavares prepared this featured recipe on a live
telecast of
Dr. Fujii's cooking class, April 1, 2004, channel 54. |
Ingredients:
˝ lb. kidney beans
3 smoked ham hocks, cut up if possible
3 beef soup bones with meat
1 link of Portuguese sausage, cut on diagonal in ˝” slices (we use
Frank’s Foods brand mild sausage)
3 large carrots, sliced on diagonal in ˝” slices
3 to 4 potatoes, depending on size, cut in 1” cubes
1 large yellow onion, diced
4 small cans of tomato sauce, divided
1 bunch of chopped watercress, with bottom 2” cut off and discarded
3 kale leaves, chopped, with middle vein removed
1˝ c. macaroni
salt to taste
Soak the beans overnight. In the morning, drain the beans and replace
with fresh water to cover the beans. Add smoked ham hocks, soup bones,
and Portuguese sausage. Cut the meat off the bones in 1˝-inch cubes
prior to adding to pot. Add just enough water to cover the meat. Cook on
a low boil, stirring frequently for 1 hour.
Add carrots, potatoes, and onions and enough water to cover and cook for
another hour. Add 3 cans of the tomato sauce, cooking for another 20
minutes and then adjust seasonings. Add salt, and one more can of tomato
sauce, if needed. Keep stirring to avoid burning the beans at the bottom
of the pot. Then add kale and watercress. When they are tender, add
macaroni and cook until done, watching water levels carefully. The
macaroni will soak up the water in the pot. Add only enough water to
keep the ingredients at stew consistency at the end of cooking. Total
cooking time: approximately 3 hours.
Yield: approximately 3
quarts (eight 12 oz. servings)
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