Hawaiian Recipes ~ Portuguese Bean soup

| Hawaiian Recipe Index |

| Free Recipes |

Ingredients :

• 2 cups (1 lb) dried red or pink beans, or 2 x 15 oz cans red or pink beans, drained and rinsed
• 2½ - 5 quarts water
• ½ lb turkey ham
• ½ lb Portuguese sausage
• 1 large onion, sliced
• 3 carrots, diced or sliced
• 3 medium baking potatoes, diced
• 3 stalks celery, sliced
• 1 small head cabbage (about 1 lb), chopped
• 1 x 8 oz can no-salt-added tomato sauce
• ½ cup ketchup
• ½ tspn Portuguese spice
• 3 tbsp minced parsley
• 1 clove garlic, minced
• 1 cup uncooked macaroni

Preparation & Cooking Instructions :

1. If using dried beans, wash and put into a large pot.
2. Add 2 ½ quarts water and bring to a full rolling boil for 5-10 minutes.
3. Remove from heat and let stand for several hours until beans are plump; discard water.
4. Add 2 ½ quarts fresh water to soaked beans and cook on low heat for 1 hour or until beans are tender. If using canned beans, add to 2 ½ quarts water in a large stockpot.
5. Add carrots, potatoes and celery; cook for 10-15 minutes.
6. Stir in remaining ingredients and simmer for 1 to 1 ½ hours. Serve hot.
7. For Portuguese Spice : Mix equal portions of anise seed, cinnamon sticks, whole cloves, black peppercorns and whole allspice. Toast in a skillet till the spices are aromatic. Be careful not to burn the spices. Cool. Grind in blender, food processor or coffee/spice grinder until fine.