The Portuguese Bean Soup recipe my family has made for generations was never actually written down until my niece, Nadine, asked my mother for it. My mom, Vivian, would make a huge pot for parties or mainland visitors. The soup was prepped early in the morning and simmered on the stove well into the evening. To this day, the smell of the simmering soup always brings me back to the days when I was young, playing in the yard with the aroma in the air.
Ingredients
2 lbs. red kidney beans (dry)
3 links Portuguese sausage
1 pkg. ham hocks
2 large onions, chopped
3 15 oz. cans tomato sauce
salt & pepper to taste
chili pepper flakes to taste
2 bunches watercress cut into 1-inch pieces or… 1 head cabbage, chopped
Directions
Put beans in pot and rinse them well. Pick out any debris (little stones).
Add water to 3 inches above the beans. Add sausage, ham hocks, onions, watercress (preferred) or cabbage and tomato sauce, and salt, pepper and chili pepper to taste.
Bring to a heavy boil, then cover pot, lower heat and simmer for 5 or 6 hours.
After 2 hours, taste to see that it has enough tomato sauce. Add a small can of tomato sauce if you think it needs more.
After 5 or 6 hours, remove bones from ham hocks and cut up sausage into small pieces. Make rice. Put a large scoop of rice in a bowl and pour a healthy ladle of soup over the rice.
Prep & cook time: 6–7 hours
Serves: 15–20 medium bowls
Do you have a favorite recipe and story to share? For consideration in the next issue, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.
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