Ingredients
2 cups dried beans (kidney, pinto or small red)
2 smoked ham hocks or ham shanks
3 cups chicken stock
1 cup chopped cilantro
2 cups diced potato
2 cups diced carrots
1-1/2 cups diced onion
1/2 cup diced celery
1 Portuguese sausage (10 ounces)
2 cups tomato puree
Salt and pepper, to taste
Preparation
Soak beans in water overnight. Drain.
In a stockpot, combine soaked beans, ham hocks, chicken stock, cilantro and water to cover (about 6 cups). Bring to boil, then reduce heat and simmer until meat and beans are tender.
Remove skin and bones from ham hocks; shred meat and return to stock.
Slice and fry Portuguese sausage, and blot with paper towels. Add sausage to stockpot along with potatoes, carrots, onion, celery and tomato puree. Cook until potatoes are tender.
Season with salt and pepper. Serves 18.
