2-3 ham hocks
6 quarts water
2 pounds Portuguese sausage - diced into 1/2-inch pieces
2 onions - diced
4-6 fresh tomatoes - diced
3 stalks celery - diced
2 potatoes - diced
4 cloves hard-neck garlic - diced
1/2 cabbage - cut into 1-inch pieces
1/2 pound cooked or canned kidney or berlotti beans
1/2 cup uncooked tubular pasta
sea salt and black pepper to taste
This recipe is adapted from Joan Namkoong's cookbook, "Go Home, Cook Rice."
Portuguese bean soup is an Island favorite, unique to the Portuguese community which adapted their recipe to the local ingredients of Hawaii.
Although the recipe has amounts listed - there are no exact amounts - Joan recommends using whatever you have in your fridge or around the house, in whatever quantities you like. Kale, chard, watercress, macaroni, chili flakes .. whatever. The only well defined ingredient is the Portuguese sausage.
This recipe freezes well.