Hawaiian Portagee Bean Soup Food

EASY PORTUGUESE-STYLE BEAN SOUP

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.

FRANK DELIMA'S PORTUGUESE BEAN SOUP

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.

PORTUGUESE BEAN SOUP

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.

PORTUGUESE BEAN SOUP

Steps:

• First, make the ham hock stock: put the ham hocks in a large pot with 2.5 quarts of water. Bring the water to a boil, then turn the heat down to low. Put on a lid on top, and let cook on low for 1.5 hours.
• Remove the ham hocks to a cutting board and let cool. Once cooled, cut off the meat and skin from the bone. Dice the meat and skin into small pieces and set aside.
• Skim the fat off the top of the ham hock stock. Bring the stock back to a boil and add in the cans of diced tomatoes and tomato sauce.
• Bring the soup back to a boil, and add the diced ham hocks back in. Then add the diced onions, carrots, and potatoes.
• Bring the soup back up to a boil, and add in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles.
• Let the soup cook on medium-low heat for another 30 minutes. Season to taste with salt and lots of pepper. Enjoy!

PORTUGUESE BEAN SOUP II

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.

HAWAIIAN "PORTAGEE" BEAN SOUP

Steps:

• 1. In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
• 2. Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
• 3. Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
• 4. Mince the meat and return to the pot with the beans, juice and all.
• 5. Let simmer for a few minutes, then ladle up into bowls and dig in.
• 6. ai a ma'ona. Da best!

PORTUGUESE BEAN SOUP

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.

PORTUGUESE BEAN SOUP

Steps:

• Heat 2 tbls olive oil in a Dutch oven over medium-high heat and saute garlic and onion until onion begins to soften. Add 2 cups of the beans and 1 cup of the beef broth, turn heat down and simmer 20 minutes.
• Remove to a blender (or use immersion blender) and puree until smooth. Return to pot.
• In a skillet, heat remaining olive oil over medium heat and add the sausage, cooking until the sausage sweats fat. Add to the puree, stir in remaining beans, broth, chili paste and tomato paste. Cook until heated through. Season with salt, if needed.
• Serve with a crusty bread.

PUNAHOU PORTUGUESE BEAN SOUP

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.

BRYAN'S PORTUGUESE BEAN SOUP

Steps:

• In a large saucepan over medium heat, cover ham and sausage with water.
• Bring to a boil.
• Reduce heat; simmer 10 minutes. (Bryan says you may want to boil the sausage separately to remove some of the oil).
• Add onion, carrots, celery and tomato sauce; cook 10 minutes.
• Add potatoes, cabbage and macaroni; cook until all vegetables are tender.
• Stir in beans, salt and pepper.
• Even better the next day.

PORTUGUESE BEAN SOUP

Steps:

• In a large pot or Dutch oven, combine ham hocks and 3 quarts of water to cover the hocks. Bring to a boil, then reduce the heat and simmer gently, partially covered, until hocks start to fall apart when poked with a spoon, 2 to 3 hours.
• Remove hocks from the pot and pour the broth into a separate container (the broth should have now reduced to about 2 quarts; add water if necessary to get to this amount). Once hocks have cooled enough to handle, pick all the meat from the bones and reserve.
• Wipe out the pot you used to simmer the ham hocks. Add the oil and heat over medium-high heat until shimmering hot. Add sausage and brown on all sides, about 5 minutes. Reduce heat to medium-low and stir in the onion, carrot, celery, and garlic. Continue cooking, stirring occasionally, until the onion is soft and translucent, 10 to 12 minutes.
• Add 2 quarts of the reserved broth, the potato, tomato sauce, diced tomatoes, kidney beans (with liquid), macaroni, sugar, salt, pepper, and pumpkin pie spice and stir. Increase heat and bring to a boil, then reduce the heat and cook at a gentle simmer, covered, for 1 hour. Stir in reserved meat from the ham hocks after 30 minutes.
• Stir in cabbage and cook until crisp-tender, about 5 minutes. Remove from heat and let sit, covered, at room temperature for 2 to 3 hours before serving. Even better, let soup chill in the fridge overnight. Reheat until warmed through, and adjust with more salt and pepper as needed. Serve with Tabasco and Portuguese sweet rolls, if desired.

HAWAIIAN "PORTAGEE" BEAN SOUP (AMERICAN)

Steps:

• In a Dutch oven, saute/fry the sausage slices with the onions and carrots over medium heat till the onion is soft, stirring from time to time. Add in the remaining ingredients - except for the beans - bring to a boil, then reduce heat and simmer for 2 hrs. Fifteen min before serving, remove the hocks and pick off the meat, discarding the fat and bones. Mince the meat and return to the pot with the beans, juice and all. Let simmer for a few min, then ladle up into bowls and dig in - 'ai a ma'ona. Da best! Serve warm as a meal to 6 to 8 people. Comments: This rich and substantial soup is classic Island fare, drawing on its Portuguese cultural roots...and humorous prejudices (see below). I am indebted to Reiko Callner - now of Olympia, Washington, but formerly of Waimanalo - both for contributing the recipe and for stirring up memories of my 4 years in Kailua, surely the happiest years of my very happy life. Reiko and I bonded in homesickness over this recipe - and you are welcome to join us. A Hawaiian, a Japanese, and a Portuguese were doing construction work on scaffolding on the 20th floor of a Waikiki building. One day as they were eating lunch, the Hawaiian said, "Fish and Poi! If I get Fish and poi one more time for lunch I'm going to jump off this building." The Japanese opened his lunch box and exclaimed, "Sushi again! If I get sushi one more time I'm going to jump off, too." The Portuguese opened his lunch and said, "Portuguese sausage and rice again. If I get a Portuguese sausage and rice one more time I'm jumping off also!" Next day the Hawaiian opens his lunchbox, sees the fish and poi and jumps to this death. The Japanese opens his lunch, sees sushi and jumps too. The Portuguese opens his lunch, sees the Portuguese Sausage and rice and jumps to his death also. At the funeral, the Hawaiian man's wife is weeping. She says, "If I'd known how really tired he was of fish and poi I never would have given it to him again!" The Japanese man's wife also weeps and says, "I could have given him teriyaki or possibly tempura!" I didn't realize he hated sushi so much." Everyone turned and stared at the Portuguese man's wife. "Hey, no look at me" she said. "Da bugga makes his own lunch!"