Here's a dish brought all the way to us from Hawaii. You can just picture yourself sitting on the beach enjoying the cooling evening breeze and tides with this exoctic dish as a savory counterpoint. Special thanks to Kami Civetz for the recipe and Eric Brown for sending it in.
Two cans of Kidney Beans
One 8 ounce can of Tomato Sauce
Two pounds of Stewed Tomatoes
Two Onions (chopped)
One to two Ham Hocks
One Tablespoon of Salt
Two Celery stalks (chopped)
Two potatoes (cubed)
1/4 cup of fresh Parsley (chopped)
One small cabbage (chopped)
Three pounds of Linguisa (chopped and browned)
*If you can't find Linguisa, try Andoulli or chorizo. They can be found in the Sourthern and Western United States)
1/4 teaspoon of Anise
1/4 teaspoon of Cinnamon
1/4 teaspoon of Ground Cloves
1/4 teaspoon of Gound Peppper
Ten cups of water
Combine the water, Ham Hocks and salt.
Bring the mixture to a boil and then reduce to a simmer for 2 to 3 hours.
Remove the Hocks and remove the bones and return both to the soup.
Add the remaining ingredients and simmer fo another 1 to 2 hours.