Here’s a hearty, comforting classic from Hawai‘i’s local cuisine: Portuguese Bean Soup. It’s rich, smoky, and packed with sausage, ham hocks, beans, and veggies—perfect for chilly evenings or weekend gatherings. 🇵🇹🍲🌺
🍲 Portuguese Bean Soup
🧺 Ingredients:
- 1½ lbs smoked ham hocks
- 2 (15 oz) cans kidney beans
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 small head cabbage, chopped
- 2 large carrots, sliced
- 2 large potatoes, cubed
- 1 large onion, diced
- 1 cup elbow macaroni
- 1 Portuguese sausage (or linguica), sliced
- Salt & pepper to taste
- Optional: garlic, celery, sugar, bay leaf
👨🍳 Instructions:
- Make the stock
- Place ham hocks in a large pot with 2.5 quarts water.
- Bring to a boil, then simmer covered for 1½ hours.
- Remove hocks, cool, and dice meat and skin. Skim fat from stock.
- Build the soup
- Return diced ham to pot.
- Add tomatoes, tomato sauce, onion, carrots, and potatoes.
- Bring to a boil, then add beans, sausage, cabbage, and macaroni.
- Simmer and season
- Cook on medium-low for 30 minutes until veggies and pasta are tender.
- Season with salt and lots of black pepper.
- Serve
- Ladle into bowls and enjoy with crusty bread or Hawaiian sweet rolls.
🌟 Tips:
- For extra depth, sauté garlic and onion before adding.
- Add a splash of vinegar or sugar to balance acidity.
- Freeze leftovers for up to 3 months.
