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| This collection would not be complete without Portuguese Bean Soup! This recipe came from an old friend who had been a home economics teacher, and is truly one of the better renditions. The question mark on the tomato quantity is because I'm not sure what size it refers to. Generally, if you like the taste of tomato in the soup, add whatever size you like! |
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| 1 |
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Ham hock |
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| 1 large |
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Portuguese sausage |
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| 1 cup |
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Dry red beans |
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| 1 cup |
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Dry pink beans |
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| 1 cup |
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Dry, small black beans |
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| 4 |
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Carrots, thinly sliced |
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| 3 medium |
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Onions, chopped |
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| 1 small head |
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Cabbage, chopped |
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| 1 medium (?) can |
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Tomatoes |
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Garlic Salt |
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Salt and pepper |
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| 1 |
Soak the three cups of beans overnight, then cook in the water they were soaked in with the ham hock, until tender, about 1 to 2 hours. |
| 2 |
Remove fat and bone and cut up ham. |
| 3 |
Add vegetables, sausage, more water (if needed), and seasonings. Cook until tender (about 6 hours). |
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