DINNER DIARIES... Homemade Portuguese Bean Soup - The perfect comfort food

While we are still dealing with some really warm weather here... the heat took a chill pill long enough today to have a nice breeze and a craving for some warm Portuguese Bean Soup.  Oh and of course, we had ham for dinner last night, so this was the perfect opportunity for me to utilize the ingredients.

I want to first take the time to thank my fellow blogger friend Krystal as she reminded me that I really need to get with the program and kick my food posts in  high gear.  I have even been slacking on posting cooking videos and haven't been posting much foodie photos on Instagram either... so thanks to her refreshing my memory - I am going to try my best to post food as much as possible. :)

Anywho - tonight we had Portuguese Bean Soup.  It took about 2 hours to make because of the cutting and the simmering... but it is always worth it.  

Here is a list of ingredients I used to make it:

• 1 Can Tomato Sauce
• 2 Packages of Mild Linguisa (Portuguese Sausage)
• 1/2 of a box of Elbow Macaroni
• 1 Can of Black eyed peas or Red Kidney beans (it is up to you which one you want to use)
• 1 small bag of baby carrots (chopped)
• 1 bunch of Watercress
• 3 ham hocks or approximately 3/4 lb of ham
• Salt & Pepper to taste - bonus:  Garlic and onion powder
• Add water to your mixture to thin out the broth

Directions:

• Chop up all of your ingredient.  Be sure to keep them all separate until added to your pot.
• Turn your pot (deep soup pot) on to Medium/High heat and add your chopped ham or ham hocks as well as portuguese sausage to the pan.  If you are using ham or ham hocks that have not been previously cooked, add those to the pot first and let it cook before adding the linguisa.  Cook till browned or cooked.
• Add your chopped baby carrots.  Stir fry with your meat mixture for approximately 5 minutes.
• Add 2 cups of water.  This will help to cook the carrots and make them tender, but it will also serve as a way to actually spread the yummy flavor from the ham and the sausage though the pan and marry the flavors.
• Add your salt and pepper as well as onion powder and garlic to taste.
• When the liquid comes to a light boil, add your elbow macaroni and cook till the macaroni is tender.  If the macaroni soaks up all of the liquid, add more water.
• Add your tomato sauce and more water depending on how thick you want your soup to be.
• When macaroni is just about al dente, add in your black eyed peas or kidney beans.  Make sure to rinse the beans with water before adding to the soup.  
• Add the watercress 3-4 minutes after you add the beans.
• Bring the temperature on the stove down to a low fire and allow to simmer/cook for another 7-10 minutes.
• Serve!

There are several ways you can eat your soup - with White rice or with a butter or potato roll. :) Yummy!

This is a very easy recipe to follow and create.  It is a comfort food here in Hawaii and something you will see often during the Winter months.  I hope you enjoy it and if you try it - be sure to let me know, I would love to know your thoughts.  Feel free to add or adjust the recipe as you feel you need and if you do add other ingredients, I would love to know all about it.

Bon Appetite