Country Flavah Farmhouse Soup


Without a doubt, Portuguese Bean Soup is synonymous with local-style comfort food in Hawai'i. And since everyone has their own favorite recipe, we wanted to come up with a spin on this dish that features similar ingredients... and some new, local additions! Highlighting Country Flavah's Portuguese Sausage Mix and Lone Palm's Pea, Lentil, Azuki & Sprouts blend, Ocean and his sister devised this wholesome, warm & comforting recipe in preparation of the cold Waimea months ahead!

INGREDIENTS

  • 1 Whole Smoked Pork Shank, Bone-In

  • 10 oz Country Flavah Portuguese Sausage Mix

  • 3 Liters Water (Plus more to add)

  • 4 Medium Tomatoes, Large Diced

  • 3 Cubes Chicken Bouillon

  • 1 Pinch Hawaiian Sea Salt

  • 3 Medium Yukon Potatoes, Diced

  • 3-4 Whole Carrots, Diced

  • 8 oz (1 Bag) Lone Palm Pea, Lentil, Azuki, Sprouts Blend

  • 1/2 Small Cabbage, Large Diced

  • 6-8 oz Curly Kale Leaves, Stems Removed

INSTRUCTIONS

  1. Place a large pot on high heat. Add Pork Shank and 3-liters (about 12 cups) of water. Boil for 2 to 2-1/2 hours uncovered on high heat.* Note: amount of water may vary depending on the size of your pot. Pork shank needs to be completely covered and water level should be just above the surface of pork in the pot.

  2. As pork shank boils, be sure to check on water levels periodically. As water reduces, add more water so pork is always submerged.

  3. Meanwhile, take the Portuguese Sausage Mix and form small meatballs (about a spoon full each). Set aside. *Substitute option: your choice of Portuguese Sausage if Country Flavah mix is not available.

  4. Once your pork has tenderized for the 2 to 2-1/2 hours, turn off fire. Water level should still be right at the surface of pork shank (about 3-liters) - if not, add more water. Remove pork shank from pot and reserve the water/broth, which should now be a milky white color. Take the pork and place on a chopping board. Pull away meat from the bone, shredding or cutting into bite size chunks. Dispose of bone and set meat aside.

  5. Next, turn fire back on to medium-low heat to bring water/stock back to a low boil. Add chicken bouillon, tomatoes and salt; cover pot and let tomatoes stew for 10-12 minutes.

  6. Add potatoes and carrots. Cover pot again and allow potatoes and carrots to cook down about 50% (another 10-12 minutes), until somewhat tender. Add your pork and sausage meat balls into the pot. *Tomatoes should now be stewed down and broth will have thickened.

  7. Allow Portuguese sausage meatballs about 5-minutes to cook though. You may now notice a layer of oil at the surface of the soup - using a ladle, skim the top layer of oil out and dispose.

  8. Next, add Pea, Lentil, Azuki & Sprouts Blend. Let cook for another 3-minutes. *For best results, soak Pea, Lentil, Azuki & Sprouts Blend in water prior to adding to soup.

  9. Finally, finish by adding cabbage and kale; cook down for 2-minutes then turn off fire. Do a final taste test and make adjustments by adding more salt if needed.

  10. Serve with hot rice or a side of Kaai & Soo-Ling Delight's Sourdough Bread. Enjoy!


WATCH THE TUTORIAL:

To see this recipe in action, watch Ocean's tutorial below:




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