Frank Delimas Portuguese Bean Soup Food

FRANK DELIMA'S PORTUGUESE BEAN SOUP

Frank DeLima's Portuguese Bean Soup image

Frank DeLima cooked two of his Mom's recipes on the set of Cooking Hawaiian Style: Malasadas and Portuguese Bean Soup. If you get a chance, try to catch his episode on OC16 - He is absolutely hilarious and destroys the set with laugher! You can watch Frank DeLima's episode for the next two weeks on http://OC16.tv - You will laugh!

Provided by As Seen On OC16

Categories Soup

Time 3h15m

Number Of Ingredients 11

Ingredients

4 lbs. Ham Shanks ((you can mix ham hocks and ham shanks if you want))
2 large mild Portuguese sausage
1 small bag of elbow macaroni
1 bag Taro Brand Just Enough diced onions
2 russet Potatoes
1 bunch celery
1 big bunch watercress
1 bag Taro Brand Just Enough Stew Cut carrots
1 bag small kidney beans
1 large head of cabbage
3 cloves minced garlic

Steps:

Put Ham Shanks/ham hocks, sliced onions and minced garlic in a large pot.
Fill pot with water up to 6 inches above hamhocks/shanks.
Bring to boil then simmer on medium heat util meat falls of the bone (4-5hrs).
Remove the skin and bones.
Put in dry small kidney beans and boil util beans are half cooked (about 1 hour).
Add all vegetables (stew size) and bring to boi,
l then turn fire off and let steep for 20 minutes.
Add cooked macaroni when time to serve soup. Keep mac separate or it will melt.

Nutrition Facts : Calories 3513 kcal, Carbohydrate 155 g, Protein 446 g, Fat 117 g, SaturatedFat 39 g, TransFat 1 g, Cholesterol 830 mg, Sodium 2505 mg, Fiber 38 g, Sugar 44 g, ServingSize 1 serving

PORTUGUESE BEAN SOUP II

Portuguese Bean Soup II image

This is a Hawaii favorite. Hearty and full of flavor.

Provided by dewny (dewny)

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 3h

Yield 15

Number Of Ingredients 10

Ingredients

2 pounds spicy Portuguese sausage, sliced
1 pound ham hocks
1 onion, sliced
2 quarts water
2 carrots, diced
3 potatoes, diced
1 small head cabbage, chopped
1 (8 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
1 (16 ounce) package macaroni

Steps:

In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.

Nutrition Facts : Calories 572.8 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 30.6 g, Fiber 6.9 g, Protein 28.7 g, SaturatedFat 11.1 g, Sodium 1083.7 mg, Sugar 3.2 g

PUNAHOU PORTUGUESE BEAN SOUP

Punahou Portuguese Bean Soup image

This is the Portuguese Bean Soup that is sold at the annual Punahou Carnival which is always held in February. It it thick, and delicious! I found this recipe in the Honolulu Starbulletin and have used it with a large ham bone (leftover from Easter dinner) instead of ham hocks. Also, in Hawaii, we can find Portuguese sausage which is the same as linguica sausage.

Provided by MasakoHI

Categories < 4 Hours

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 -2 lb ham hocks or 1 -2 lb ham bone
2 (15 ounce) cans kidney beans, drained and rinsed
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 (16 ounce) can crushed tomatoes
1 (16 ounce) can tomato sauce
1 lb linguica sausage, cubed
1 cup elbow macaroni, uncooked
2 garlic cloves, minced
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 medium head of cabbage, cubed

Steps:

Boil ham hocks or ham bone in 2 quarts of water until tender (save stock). Cut meat from the bones.
Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage.
Simmer for 1 - 2 hours, stirring frequently.
If too thick, add a little water.
Add the cabbage, cook another hour until tender.
Add more salt and pepper if needed.

Nutrition Facts : Calories 233.1, Fat 1.1, SaturatedFat 0.2, Sodium 857.8, Carbohydrate 49, Fiber 9.8, Sugar 11.9, Protein 9.9

EASY PORTUGUESE-STYLE BEAN SOUP

Easy Portuguese-Style Bean Soup image

One day I was looking at Portuguese recipes and decided to put together a bean soup that embraced the bright and spicy flavors of Portugal. My family liked it so much, it became a classic in our household. To save time and work, the sausage, vegetables and herbs can all be prepped in minutes with a food processor. -Steven Vance, Woodland, Washington

Provided by Taste of Home

Categories Lunch

Time 7h30m

Yield 17 servings (4-1/4 quarts).

Number Of Ingredients 23

Ingredients

4 cans (15-1/2 ounces each) navy beans, rinsed and drained
5 cups chicken stock
1 pound linguica sausage or smoked sausage, thinly sliced
2 cans (14-1/2 ounces each) petite diced tomatoes, undrained
1 large onion, halved and thinly sliced
1 large sweet red pepper, thinly sliced
2 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 cup dry white wine or additional chicken stock
4 garlic cloves, minced
2 bay leaves
1 orange zest strip (3 inches)
1 lemon zest strip (3 inches)
1 tablespoon sweet paprika
1 tablespoon hot pepper sauce
1 teaspoon dried savory
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped green onions
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley

Steps:

Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 235 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 893mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 7g fiber), Protein 14g protein.

PORTUGUESE BEAN SOUP

Portuguese Bean Soup image

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

Provided by PIKALA

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 2h50m

Yield 12

Number Of Ingredients 12

Ingredients

1 ham hock
1 (10 ounce) linguica sausage, sliced
1 onion, minced
2 quarts water
4 potatoes, peeled and cubed
2 celery rib, chopped
2 carrots, chopped
1 (15 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 clove garlic, minced
½ head cabbage, thinly sliced
1 (15 ounce) can kidney beans

Steps:

Place ham hock, linguica, 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, cook until the cabbage has softened, about 10 minutes.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 25.6 g, Cholesterol 32.1 mg, Fat 12.9 g, Fiber 5.9 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 581.2 mg, Sugar 4.7 g

PORTUGUESE BEAN SOUP

Portuguese Bean Soup image

Hearty cold weather comfort food. So ono! I like to serve this with Pao Doce (Portuguese sweet bread)for sopping up every last bit of this flavorful and delicious soup. A good linguica (Portuguese sausage) really brings the flavor with its seasoning, along with the ham hocks, adds to the richness of the dish. Saboroso!

Provided by Laura Manuel-Arrighi

Categories Bean Soups

Number Of Ingredients 14

Ingredients

1 lb ham hocks
1 lb portuguese sausage, diced or cubed (i prefer the hot ones)
3 can(s) kidney beans or2 1/2 - 3 cups dried small red beans, soaked in water overnight and drained
2 large potatoes, cubed
3 large carrots, diced
1 medium round (yellow/spanish) onion, chopped
1 c celery, chopped
1 medium cabbage head, chopped or cubed
1 can(s) crushed tomatoes (16 ounces)
1 can(s) tomato sauce (16 ounces)
1 c macaroni, uncooked
3 clove garlic, minced (or granulated if desired)
1 Tbsp sugar
salt and pepper, to taste

Steps:

1. Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones.
2. Bring ham stock to a boil and add the cut meat and all the remaining ingredients except the cabbage. Simmer for 1 hour, stirring frequently.
3. If too thick, add a little water. Lastly, add the cabbage, cook until tender.

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Frank Delimas Portuguese Bean Soup Food

FRANK DELIMA'S PORTUGUESE BEAN SOUP

PORTUGUESE BEAN SOUP II

This is a Hawaii favorite. Hearty and full of flavor.

PUNAHOU PORTUGUESE BEAN SOUP

EASY PORTUGUESE-STYLE BEAN SOUP

PORTUGUESE BEAN SOUP

A healthy, delicious and filling traditional Portuguese dish passed down from my grandmother.

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