Back a few months ago when I had a girls' weekend in Kauai, I had a bowl of Portuguese bean soup, a Hawaiian dish, from a local restaurant. I'd never tried it before, but I ended up really enjoying it! I knew that it would be a great comfort food that Mr. L would love, so I definitely wanted to try to recreate it at home. Thankfully Allrecipes was able to come to the rescue once again!
This is a wonderful, hearty soup that is perfect for chilly days. The broth is very flavorful and all of the veggies make for a great variety of textures. It's actually quite simple to make, but it does take a while since it does a lot of simmering.
After making this dish a couple more times, though, I do recommend three things. One -- you can use pretty much any type of sausage you want. I recently used Conecuh sausage and it was super tasty! Two -- pan-fry your sausage before hand. I think it really makes a difference in the flavor of the soup! And three -- if you're not so much of a cabbage fan like me, go ahead and reduce the original recipe amount of a 1/2 head of cabbage to 1/4 head like I did below. That way the soup isn't overloaded with cabbage!
Go ahead and give it a try. You won't regret it! :)
This is a wonderful, hearty soup that is perfect for chilly days. The broth is very flavorful and all of the veggies make for a great variety of textures. It's actually quite simple to make, but it does take a while since it does a lot of simmering.
After making this dish a couple more times, though, I do recommend three things. One -- you can use pretty much any type of sausage you want. I recently used Conecuh sausage and it was super tasty! Two -- pan-fry your sausage before hand. I think it really makes a difference in the flavor of the soup! And three -- if you're not so much of a cabbage fan like me, go ahead and reduce the original recipe amount of a 1/2 head of cabbage to 1/4 head like I did below. That way the soup isn't overloaded with cabbage!
Go ahead and give it a try. You won't regret it! :)
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| Recipe adapted via Allrecipes.com |
Ingredients [8 servings]
- 1 ham hock
- 2 10oz linguica (Portuguese) sausage
- 1 onion, minced
- 2 quarts water
- 4 potatoes, peeled and cubed
- 2 celery ribs, chopped
- 2 carrots, chopped
- 1 15 oz can stewed tomatoes
- 1 8oz can tomato sauce
- 1 clove garlic, minced
- 1/4 head cabbage, thinly sliced
- 1 15 oz can kidney beans
Directions
Take your linguica sausage and cut into slices. Pan-fry until sausage is crispy.
Place ham hock, sausage, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour.
Remove meat from ham hock, chop, and return to soup.
Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover and continue simmering for 1 1/2 hours, stirring occasionally.
Stir in cabbage and kidney beans and cook until the cabbage has softened, about 15 minutes.
Spoon into a bowl and be sure to enjoy!
Have you tried Portuguese bean soup before or something similar?
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