HAWAIIAN "PORTAGEE" BEAN SOUP

Hawaiian

Provided by Vicki Butts (lazyme)

Time 3h

Number Of Ingredients 13

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12 oz portuguese sausage, 1/4-inch slices (or use another garlicky sausage)
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
4 c chicken stock
1/2 lb tomatoes, peeled and diced
1 Tbsp tomato paste
2 ham shanks (smoked pork hocks)
3 potatoes, peeled and cubed
1-2 bay leaf
1 tsp paprika, or to taste
chili oil or cayenne, to taste
salt and freshly ground black pepper, to taste
2 15-ounce can(s) dark red kidney beans

Steps:

1. In a Dutch oven, saute the sausage slices with the onions and carrots over medium heat until the onion is soft, stirring from time to time.
2. Add the remaining ingredients - except for the beans - and bring to a boil, then reduce heat and simmer for 2 hours.
3. Fifteen minutes before serving, remove the hocks and pick off the meat, discarding the fat and bones.
4. Mince the meat and return to the pot with the beans, juice and all.
5. Let simmer for a few minutes, then ladle up into bowls and dig in.
6. ai a ma'ona. Da best!