Portuguese Bean Soup (Portuguese bean soup)
Overview
Portuguese bean soup is a hearty Hawaiian soup of kidney beans, smoked ham hock and spicy Portuguese sausage. The beans and ham hock are simmered slowly, then sliced sausage, onion, potatoes, carrots, celery and cabbage are added in a light tomato broth. Some cooks add macaroni. The sausage gives a smoky, garlicky and slightly spicy flavour. It is a favourite home dish in Hawaii, served at potlucks and family gatherings with rice or sweet bread, and it is easy to make in large batches.
History
The soup comes from the Portuguese immigrants, many from Madeira and the Azores, who came to work on Hawaii's sugar plantations from the late nineteenth century. Their sausage, sweet bread and bean soups became part of local food. Today Portuguese bean soup is considered a classic of Hawaiian home cooking. Recipes vary between islands and families, and it is often sold at local diners, school fundraisers and community events.
Main ingredients
Kidney beans, portuguese sausage, ham hock, potatoes, cabbage, tomato sauce. The soup is built on ham and tomato broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~170 min
Ingredients
- 400 g kidney beans, soaked
- 1 smoked ham hock
- 300 g Portuguese sausage or chorizo, sliced
- 2 potatoes, 1 carrot, 1 onion
- 200 ml tomato sauce
- 1/4 cabbage, shredded
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beans and ham hock in 2.5 l water for 1.5 hours.
- Brown the sausage and onion and add with the vegetables and tomato sauce.
- Cook for 30 minutes, adding cabbage for the last 10 minutes.
- Shred the ham, return it to the pot and season.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.