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Portuguese Bean Soup Recipe

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This recipe for Portuguese Bean Soup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kua'ana Barquis
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 LB KIDNEY OR SMALL RED BEANS OR PINTO BEANS (SOAKED IN WATER OVERNIGHT)
1 PORTUGUESE SAUSAGE (ABOUT 10 OZ.), SLICED, FRIED, AND DRAINED
2 HAM HOCKS
WATER
1 POTATO, DICED
3 CARROTS SLICED
4 C. CABBAGE, COARSELY CHOPPED
A CLOVE GARLIC
A LARGE ONION, CHOPPED
2 STALKS CELERY, DICED
1 8 OZ. CAN TOMATO SAUCE

Directions:
Directions:

DRAIN BEANS; PLACE IN A DUTCH OVEN OR SOUP POT. TO THE BEANS, ADD HAMHOCKS AND GARLIC. COVER WITH WATER, SIMMER 3 HOURS OR UNTIL MEAT AND BEANS ARE TENDER. REMOVE HAM HOCKS AND DISCARD BONES AND FAT; CUT HAM HOCKS INTO BITE SIZED PIECES. ADD ONION, CELERY, CARROTS, TOMATO SAUCE, HAM HOCKS AND COOKED SAUSAGE TO THE SOUP AND COOK UNTIL CARROTS ARE ALMOST TENDER. ADD POTATO AND COOK UNTIL SOFT. ADD CABBAGE AND COOK UNTIL IT IS TENDER.

VARIATIONS: THIS IS A BASIC RECIPE. OTHER VEGETABLES OF YOUR CHOICE MAY BE ADDED. SOME PEOPLE ALSO ADD ABOUT 1/2 C. OF MACARONI

A CROCK POT IS A GREAT WAY TO MAKE THIS, JUST PUT HAM HOCKS IN THE CROCK POT WITH WATER OVER THE HOCKS. THROW OUT THE FIRST WATER AFTER A HALF HOUR NOT MORE THAN ONE HOUR LATER. ADD CHICKEN BROTH, GARLIC, BEANS TO HAM HOCKS AS WELL AS ALL VEGETABLES AND MACARONI, AND TOMATO SAUCE. LET COOK ON MEDIUM FOR 6 TO 8 HOURS COVERED. THIS IS A GREAT WAY TO SET IT AND FORGET IT...... GO SHOPPING OR JUST READ A BOOK THEN TAKE A NAP, ESPECIALLY ON THOSE CHILLY DAYS, AND WHEN YOU WAKE UP, CHOW DOWN WITH YOUR FAVORITE FRENCH/SOUR DOUGH/PORTUGUESE BREAD AND BUTTER READY....



Number Of Servings:
Number Of Servings:
SERVES 6-8
Personal Notes:
Personal Notes:
Personally, I like leaving the ham hocks intact, bones, skins, fat in the pot with the vegetables because I love to suck on the bone Yes and the juices on the fat and skin mmmmmm, good. Especially with bread and butter and rice...yes, I am portagee...got to have bread and butter, too! Great comfort food.....

 

 

 

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