Braden Family Cookbook

Chuck Braden

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PORTUGUESE BEAN SOUP                          Sam Choy

 

6 pieces smoked ham hocks
1 round onion, diced
4 garlic cloves, minced
1 bunch Chinese parsley
1 gallon water
5 TBSP. Tomato paste
2 potatoes, peeled and diced
1 cup diced carrots
1 pound kidney beans, soaked overnight
pound lentils, soaked for a few hours
2 cups diced celery
1 pound Portuguese sausage, diced.

In a large pot, throw in the smoked ham hocks, onions, garlic and parsley.  Add water, making sure hocks are completely covered.  Bring to a boil, stir and lower heat and let simmer for one hour. 

Remove the ham hocks from the pot and stir in the tomato paste.  Remove the meat from the hocks and cut into cubes.  Add the potatoes, carrots, kidney beans, lentils and celery and mix together.  Add hock meat and simmer until the beans are just cooked.  Stir in the sausage and cook for a few more minutes.