Hawaiian Portuguese Bean Soup Recipe Printable version

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

1. Soak beans in water overnight. Drain.
2. In a stockpot, combine soaked beans, ham hocks/shank, chicken stock, cilantro and water to cover (about 6 cups).
3. Bring to a boil, then simmer until meat and beans are tender.
4. Remove skins and bones from ham hocks/shank; shred meat and return to stock.
5. Slice and fry portuguese sausage, and blot with paper towel.
6. Add sausage to stockpot along with potatoes, carrots, onion, celery and tomato puree.
7. Cook until potatoes are tender.
8. Season with salt and pepper.

Goes great with fresh bread! Ono!