Imagine a bubbling pot of Hawaii Portuguese Bean Soup filling your kitchen with savory aromas of smoked ham hock and Portuguese sausage.
This comforting dish isn’t only easy to prepare but also makes you feel cozy and satisfied with every spoonful.
Watch as simple ingredients transform into a hearty, flavorful soup, with tender meat and vibrant veggies mingling perfectly.
Let’s bring this delightful, Hawaiian classic to life together!
Kitchen Tools Required
- 1 large pot
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
Ingredients
- 1 pound smoked ham hock
- 1 pound Portuguese sausage, sliced
- 1 can (15 ounces) kidney beans, drained
- 1 can (15 ounces) diced tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 onion, chopped
- 3 carrots, sliced
- 3 potatoes, diced
- 2 cups cabbage, shredded
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Cook & Prep Time
To efficiently manage your time while preparing and cooking Hawaii Portuguese Bean Soup, follow this timeline:
- Reading and Preparation (5 minutes)
- Begin by reading through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Prep Work (20 minutes)
- 0:00 – 5:00: Gather ingredients and equipment.
- 5:00 – 15:00: Chop the onion, carrots, and celery. Dice the potatoes and shred the cabbage. Mince the garlic. Slice the Portuguese sausage.
- 15:00 – 20:00: Measure out the chicken broth, water, salt, black pepper, and smoked paprika.
- Cooking (2 hours)
- 20:00 – 30:00: In a large pot, cook the smoked ham hock and Portuguese sausage over medium heat until browned.
- 30:00 – 45:00: Add onion, garlic, carrots, celery, and potatoes to the pot and sauté until vegetables are softened.
- 45:00 – 50:00: Stir in cabbage, kidney beans, diced tomatoes, chicken broth, and water. Season with salt, black pepper, and smoked paprika.
- 50:00 – 55:00: Bring the mixture to a boil.
- 55:00 – 2:25:00: Reduce heat and simmer for 1.5 to 2 hours until the meat is tender. (Check occasionally and stir as needed.)
- Meat Shredding and Soup Resting (30 minutes)
- 2:25:00 – 2:35:00: Remove the ham hock, shred the meat, and return it to the pot.
- 2:35:00 – 2:50:00: Let the soup rest for 15 minutes before serving.
Additional Tips:
- Consider starting the preparation a day ahead if you want to enhance the flavor by allowing it to meld overnight in the refrigerator. Adjust seasoning if necessary before serving.
- Keep additional broth or water on hand in case the soup becomes too thick during cooking.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Cook smoked ham hock and Portuguese sausage over medium heat in a large pot until browned.
Add onion, garlic, carrots, celery, and potatoes to the pot and sauté until vegetables are softened.
Stir in cabbage, kidney beans, diced tomatoes, chicken broth, and water.
Season with salt, black pepper, and smoked paprika.
Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender.
Remove the ham hock, shred the meat, and return it to the pot.
Let the soup rest for 15 minutes before serving.
Serving Tips
- Crusty Bread: Serve with slices of crusty bread to soak up the rich broth.
- Steamed Rice: Pair with steamed rice for a hearty and filling meal.
- Green Salad: Complement the soup with a fresh green salad for a balanced meal.
- Cornbread: Add a touch of sweetness with cornbread on the side.
- Pickled Vegetables: Offer a side of pickled vegetables to add a tangy contrast.
Storage
Store Hawaii Portuguese Bean Soup in an airtight container in the refrigerator for up to 3-4 days.
For longer storage, freeze the soup in individual portions for up to 3 months.
Freezing
When freezing Hawaii Portuguese Bean Soup, cool it completely.
Transfer to airtight containers, and leave space for expansion.
Label with the date and consume within three months for best flavor.
Reheating
To reheat Hawaii Portuguese Bean Soup, gently warm it over low heat on the stovetop.
Stir occasionally.
Add a splash of broth if needed to maintain desired consistency.
Enjoy!
Final Thoughts
Hawaii Portuguese Bean Soup is a delightful blend of flavors that captures the essence of Hawaiian cuisine.
The soup is hearty and comforting, making it perfect for family gatherings or cozy dinners.
With its combination of smoked ham hock, Portuguese sausage, and an array of vegetables, the soup offers a satisfying meal that’s both nutritious and delicious.
One of the great things about this recipe is its flexibility.
Whether you prefer a thicker soup or something more brothy, you can easily adjust the liquid content to suit your preference.
Additionally, making the soup a day in advance allows the flavors to develop even further, offering an even richer taste.
Remember to taste and adjust the seasoning before serving, ensuring the soup is just right for your palate.
Whether served as a main course or alongside other dishes, Hawaii Portuguese Bean Soup is sure to be a hit.
Enjoy the warm flavors and the taste of aloha in every bite!
Frequently Asked Questions
Can I Substitute the Portuguese Sausage for Another Type of Sausage?
You can swap Portuguese sausage for chorizo or kielbasa. They’ll bring a similar smoky, spicy flavor. Imagine the aroma wafting through your kitchen, evoking warmth and tradition. Adjust spices to match the vibrant, cultural taste!
Is This Soup Suitable for Vegetarians?
This soup isn’t suitable for vegetarians as it includes smoked ham hock and Portuguese sausage. However, you can create a vegetarian version by replacing the meat with hearty vegetables and smoky spices, enriching the broth’s flavor.
How Can I Make the Soup Spicier?
To spice up the soup, add chopped jalapeños or a dash of cayenne pepper. The heat will infuse the rich broth, enhancing the smoky sausage and tender veggies, creating a vibrant Hawaiian flavor explosion on your palate.
Does This Soup Contain Gluten?
You’re savoring the rich aroma of the soup, and you’re wondering about gluten. This comforting dish is naturally gluten-free, but always check labels on sausage and broth. Feel the hearty warmth without gluten worries in every spoonful.
What Side Dishes Pair Well With This Soup?
Pair the soup with crusty bread, perfect for soaking up the rich broth. Add a fresh green salad for a crisp contrast. Consider a side of steamed white rice to embrace a traditional Hawaiian touch.
Hawaii Portuguese Bean Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 sharp knife
- 1 Wooden spoon
Ingredients
- 1 pound smoked ham hock
- 1 pound Portuguese sausage sliced
- 1 can kidney beans drained, 15 ounces
- 1 can diced tomatoes 15 ounces
- 4 cups chicken broth
- 2 cups water
- 1 onion chopped
- 3 carrots sliced
- 3 potatoes diced
- 2 cups cabbage shredded
- 2 stalks celery sliced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
Instructions
- In a large pot, cook smoked ham hock and Portuguese sausage over medium heat until browned.
- Add onion, garlic, carrots, celery, and potatoes to the pot and sauté until vegetables are softened.
- Stir in cabbage, kidney beans, diced tomatoes, chicken broth, and water.
- Season with salt, black pepper, and smoked paprika.
- Bring the mixture to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender.
- Remove the ham hock, shred the meat, and return it to the pot.
- Let the soup rest for 15 minutes before serving.
Notes
