Portuguese Bean Soup Recipe

 

2-3 medium sized smoked ham hocks or ham shanks

3 cups chicken broth

1 pound Portuguese sausage, halved lengthwise and sliced (I used “hot” sausages, but they make them mild)

1 large or two small Maui onions, coarsely chopped

3 medium sized potatoes, peeled & cubed

1 cup chunky diced carrots

1 cup diced celery

4 cups coarsely chopped cabbage

3 15-ounce cans kidney beans with liquid or a 1# bag of kidney beans soaked over night

2 cups of garbanzo beans (chickpeas) soaked over night. 

2 14.5-ounce cans diced organic tomatoes (or one large can)

1 6-ounce can tomato paste

½ pound of elbow macaroni

8 garlic cloves, minced

1 bunch cilantro (Chinese parsley), coarsely chopped

1 bunch flat leaf (Italian) parsley 

2 Tablespoons of black peppercorns

5 fresh bay leaves or 3 dried bay leaves

All amounts are approximate. You may want to add more or less of any ingredient depending on your own personal taste. Feel free to play with this recipe. I did by combining several I found. I am even thinking that fresh corn off the cob would be good with this when in season, which is almost all year in Hawaii. 

In large stock pot, combine ham hocks, onion, garlic, black peppercorns and bay leaves. Add chicken broth and just enough water to cover the ham hocks completely. Bring to a boil, then lower to simmer. Simmer covered for about 2 hours. This slow cooking will give the soup it's rich flavor.

Remove the ham hocks and de-bone, dice any meat and set aside.

Put the pot in a large bowl of ice and after about 30 minutes skim any fat off. Return pot to the stove. 

To the pot, add tomato paste, diced tomatoes, beans, carrots, celery, potatoes, ½ of the parsley and ½ of the cilantro and all of the cabbage. Simmer on low heat for about 20 minutes. Add in diced ham hocks and Portuguese sausage. Continue to simmer for 30 minutes. Add macaroni and cook until cooked through (about 10 minutes more).

Serve topped with fresh chopped parsley & cilantro and cracked black pepper.