← Nouns Cooking · American

Ingredients

• 700 g smoked ham hocks (about 2)
• 2.5 l Water
• 1 Bay leaves
• 1 large onion, diced
• 2 Carrot, diced
• 2 celery sticks, diced
• 2 cloves Garlic, minced
• 2 medium potatoes, diced
• 285 g Portuguese sausage (linguiça) or smoked chorizo, sliced
• 800 g tinned kidney beans (2 tins), drained
• 400 g tinned diced tomatoes
• 240 ml passata (tomato sauce)
• ½ small green cabbage, chopped
• 100 g elbow macaroni

Method

1. Put the ham hocks, water and bay leaf in a large pot. Bring to the boil, skim, then cover and simmer gently for 1½ hours, until the meat is tender.
2. Lift out the hocks. When cool enough to handle, pull the meat off the bones in small pieces, discarding skin and bone, and return it to the broth.
3. Brown the sausage in a dry frying pan over medium heat for 4–5 min, then add it to the pot with the onion, carrot, celery, garlic and potatoes. Simmer for 15 min.
4. Stir in the beans, tomatoes and passata and simmer for 10 min more.
5. Add the cabbage and macaroni and cook for 8–10 min, until the pasta is tender. Season with salt and pepper and serve with rice or crusty bread.

Tips

• Ham hocks are salty, so taste before adding any salt.
• The macaroni keeps soaking up broth, so add a splash of water when reheating leftovers.

Sources

Written in our own words after cross-checking these recipes:

Onolicious Hawaiʻi Taste of Home