Kokee Lodge Portuguese Bean Soup
Kokee Lodge is located at the Kokee State Park above Waimea Canyon. Popular with hikers we just make the trek to have this incredible soup and corn bread.
prep time: 30 Minutes
cook time: 6 Hours
total time: 6 Hours 30 Minutes
- 8 Oz. Dry Kidney Beans
- 1 Lb. Ham Hock or 1/4 lb thick smoked bacon
- 1 Lb. Soup Bone or 1 lb large beef spareribs cut in 1-in pieces
- 1 Onion Chopped
- 2 Whole Cloves
- 1/2 Lb. Celery Sliced
- 2-3 Carrots Sliced
- 1 Potato Cubed
- 1/2 Green Pepper Minced
- 12 Hot Portuguese Sausage, Sliced
- 1 Small Cabbage, Chopped
- 1 Clove Garlic Minced
- 1 Bunch Parsley minced
- 3 Peppercorns
- 1 Bay Leaf
- 8 Oz. Can Tomato Sauce
Soak beans overnight in 1 quart water and 1 Tsp. salt. Drain.
Add remaining ingredients except sausage and cabbage with 8 cups water. Simmer, partially covered, four or five hours, adding water as necessary.
Add sausage and simmer 30 minutes.
Remove Ham Hock and soup bone.
Pick meat off and return to stock pot.
Refrigerate soup to degrease. (If possible overnight).
Reheat, add cabbage and more water if needed. and simmer 30 minutes.