Introduction
- By: King of Kailua
- Cuisine: Hawaiian
- Serves: 18
Originally posted in Dan's Ham Hock Thread..
Ingredients
- 2 cups dried beans
- 2 smoked hocks + a shank if you got it (more meat!)
- 3 cups chicken stock
- 1 cup chopped cilantro (1 large bunch)
- 2 cups diced potato (red, skin unpeeled)
- 2 cups diced carrots (3 large)
- 1.5 cups diced onion (1 large)
- 0.5 cup diced celery
- 1 Portuguese sausage (10 oz.)
- 2 cups tomato puree
- Salt and pepper to taste
Method
- Soak beans in water overnight. Drain.
- In a stockpot, combine soaked beans, ham hocks/shank, chicken stock, cilantro and water to cover (about 6 cups).
- Bring to a boil, then simmer until meat and beans are tender.
- Remove skins and bones from ham hocks/shank; shred meat and return to stock.
- Slice and fry portuguese sausage, and blot with paper towel.
- Add sausage to stockpot along with potatoes, carrots, onion, celery and tomato puree.
- Cook until potatoes are tender.
- Season with salt and pepper.
Goes great with fresh bread! Ono!