By: Misty I.
I follow two rules for Portuguese Bean Soup.
Rule #1: No cabbage
Rule #2: No macaroni
My Portuguese/Irish grandmother Mary did not use those ingredients in her soup so I don’t either. If you can chop stuff you can make this, it’s easy! I have fond memories of eating this soup at her house in Honoka’a with a slice of buttered Wonder bread as a child.
Speaking of small kid time, did your Grandparents threaten you when you didn’t listen? When I didn’t listen, my Grandma would threaten me that a feiteceira (Portuguese witch) was going to come and give me “good lickens!” For years I thought she was saying “futseda” and I still crack up thinking about it. She also stored her broom facing up so the “futseda wouldn’t steal it.” I better do a broom check in my house, you know…just in case. This recipe is a modified version of my Grandma’s recipe, I hope you try it soon. It keeps the “futsedas” away, nah just kidding!
Misty’s Portuguese Bean Soup
6-8 C. water
3-4 packages ham hocks (about 4 lbs. total)
1 Portuguese sausage, sliced in half-moons (Frank’s Foods – Mild)
2 onions, cut into 1-inch pieces
3 large carrots, sliced into coins
2-3 russet potatoes, cubed
3 (15 oz.) cans tomato sauce
3-4 T. Worcestershire sauce
1 can dark red kidney beans
1 bunch watercress, thoroughly rinsed
- In a large pot cover the ham hocks with water and bring to a boil for about 60-90 minutes or until the meat is tender. I actually use a combination of ham hocks (6 pieces) and ham shanks (2 pieces.)
- Chop the watercress, Portuguese sausage, onions, and carrots. Set aside.
- After the ham hocks have boiled for 60-90 minutes, add a little more water to cover the ham hocks again if needed.
- Add the Portuguese sausage and onions and bring back to a boil for about 10 minutes.
- Add the carrots and tomato sauce next and cook for an additional 10-15 minutes.
- Cube the potatoes.
- Add the potatoes, kidney beans, and Worcestershire sauce and boil until potatoes are cooked thoroughly but NOT falling apart (about more 15 minutes.)
- Mix in the watercress.
Note: The soup will be thick, add a little water if you want a thinner consistency.
That’s it, only easy!