Friday, August 3, 2007

Local Favorite - Portuguese Bean Soup

Thanks to Layla. Source: Aloha World

2 C Kidney beans
1 C White beans (Great Northerns)
2 Smoked ham hocks or ham shank
4 C Chicken broth
1-1/2 C Chopped cilantro (Chinese parsley)
2-1/2 C Diced potatoes, peeled (red or white)
2-1/2 C Carrots, cut into 1" size
1-1/2 C Diced onion (Maui or yellow)
1/2 C Diced celery 1 Portuguese sausage (10 oz or bigger) your choice
2-1/4 C Tomato pur'ee or (16oz's of tomato sauce w/ 3 table spoons corn starch)
1 tsp Salt
1/2 tsp Black pepper
6-7 C Water
Tabasco or small hot Hawaiian chili pepper, if you like to taste.

Cooking Instructions:

Soak the beans in water overnight, if using da dry kine. In one big pot put together beans, ham, chicken broth, cilantro and water to cover (about 7 cups). Bring to a boil, then simmer (slow cook) until meat and beans are tender. Remove Da skin and bone's if get from the meat and return to the broth. Slice the Portuguese sausage into 1/2" slices and fry in frying pan, blot (remove the grease) w/ a paper towel. Add sausage to the pot and the potatoes, carrots, celery, onions, tomato puree or tomato sauce mixture. Cook until Potatoes are tender. Season w/salt and pepper.

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