September october 2014 cover 2

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How to mail order Hawaii-made Portuguese sausage on the Mainland

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Punahou Carnival Portuguese Bean Soup

Punahou School sells 1,800 gallons of this soup in a weekend during its annual carnival. This recipe doesn't make quite so much.


1 lb. ham hocks
3 small cans kidney beans
2 large potatoes, cubed
3 large carrots, diced
1 medium onion, chopped
1 cup celery, chopped
1 16 oz. can crushed tomatoes
1 16 oz. can tomato sauce
1 lb. Portuguese sausage, diced or cubed
1 cup macaroni, uncooked
1 tsp. granulated garlic
1 tbsp. sugar
Salt and pepper to taste
1 medium head of cabbage, cubed

Boil ham hocks in 2 quarts water until tender (save stock). Cut meat from the bones. You can do this step a day ahead, refrigerating the stock, which also makes it easy to skim off the fat.

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. If too thick, add a little water.

Add the cabbage, cook until tender. This recipe makes 10 large servings.

Photos: Gouveas (pg. 1, top; ), Dawn Sakamoto (pg. 1, bottom)

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