A hearty and comforting soup straight from the heart of Hawaii. This local favorite combines savory Portuguese sausage, tender ham hocks, beans, and vegetables in a rich, flavorful broth. It's a complete meal in a bowl, perfect for any day.
Prep25 min
Cook140 min
Servings6
Serving size: 1 serving
668cal
47gprotein
7gcarbs
51g
Ingredients
2 tbsp Olive Oil
1 lb Linguiça (Sliced into 1/2-inch rounds)
1.5 lb Smoked Ham Hock (One large hock)
1 large Yellow Onion (Chopped)
2 medium Carrots (Peeled and chopped)
2 stalks Celery (Chopped)
4 cloves Garlic (Minced)
Instructions
1
Brown Sausage and Sauté Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Experience the taste of the islands with this incredibly soft, fluffy, and slightly sweet bread. The hint of pineapple juice gives it a unique tang, perfect for sandwiches, sliders, or just enjoying on its own.
Prep25 min
Cook0 min
Bake30 min
Ferment120 min
About Portuguese Bean Soup with Hawaiian Sweet Bread
This hawaiian dish is perfect for supper. With 822.98 calories and 51.309999999999995g of protein per serving, it's a nutritious choice for your meal plan.
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Add the sliced linguiça and cook for 5-7 minutes, turning occasionally, until well-browned. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables have softened.
Stir in the minced garlic and cook for 1 minute more until fragrant.
2
Simmer the Broth with Ham Hock
Return the browned sausage to the pot. Add the smoked ham hock, chicken broth, undrained diced tomatoes, and the bay leaf.
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 90 minutes. This long simmer is key to making the ham hock tender and creating a deeply flavorful broth.
Occasionally skim any foam that rises to the surface.
3
Shred Ham and Cook Vegetables
Carefully remove the ham hock from the pot and set it on a cutting board to cool slightly.
While the hock cools, add the cubed potatoes and shredded cabbage to the simmering soup. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
Once the ham hock is cool enough to handle, pull the meat from the bone. Shred or chop the meat and discard the bone, skin, and excess fat. Return the shredded ham to the pot.
4
Add Beans and Macaroni
Stir the rinsed kidney beans and the dry elbow macaroni into the soup.
Increase the heat to maintain a steady simmer and cook, uncovered, for 10-12 minutes, stirring occasionally to prevent the pasta from sticking. Cook until the macaroni is al dente.
The soup will thicken as the pasta releases its starches.
5
Final Seasoning and Serving
Remove the pot from the heat and discard the bay leaf.
Taste the soup and adjust seasoning with salt and black pepper. The ham hock and sausage are salty, so it's important to taste before adding more salt.
Ladle the hot soup into bowls, garnish with fresh parsley, and serve immediately.
Servings16
Serving size: 1 serving
155cal
5gprotein
25gcarbs
4gfat
Ingredients
3.5 cup Bread Flour (Provides a chewier, more structured crumb)
2.25 tsp Active Dry Yeast (Equivalent to one 1/4-oz packet)
0.33 cup Granulated Sugar (Use 1 tsp for activating yeast)
1 tsp Salt (Fine sea salt is preferred)
0.5 cup Milk (Warmed to 105-115°F (40-46°C))
0.5 cup Pineapple Juice (Warmed to 105-115°F (40-46°C))
0.25 cup Unsalted Butter (Melted and slightly cooled)
2 pcs Large Egg (1 for dough, 1 for egg wash, at room temperature)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast.
Stir gently and let the mixture sit for 5-10 minutes. It's ready when it becomes foamy and bubbly, indicating the yeast is active.
2
Combine Ingredients and Form Dough
In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, the remaining sugar, and the salt.
Create a well in the center. Pour in the activated yeast mixture, warm pineapple juice, melted butter, and one lightly beaten egg.
Mix on low speed until a shaggy dough forms, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3
Knead the Dough
Increase the mixer speed to medium-low and knead for 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It will be slightly tacky to the touch.
Alternatively, knead by hand on a lightly floured surface for 10-12 minutes until smooth and elastic.
4
First Rise
Form the dough into a smooth ball and place it in a large, lightly oiled bowl, turning it once to coat the top.
Cover the bowl with plastic wrap or a damp kitchen towel.
Let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.
5
Shape and Second Rise
Grease a 9x5 inch loaf pan. Gently punch down the risen dough to release the air.
On a lightly floured surface, shape the dough into a rectangle about 8 inches wide. Roll it up tightly into a log and pinch the seam to seal.
Place the log, seam-side down, into the prepared loaf pan. Cover loosely and let it rise again for 45-60 minutes, or until the dough has risen about 1 inch above the rim of the pan.
6
Preheat and Prepare for Baking
About 20 minutes into the second rise, preheat your oven to 350°F (175°C).
In a small bowl, whisk the remaining egg with 1 tablespoon of milk to create an egg wash.
7
Bake the Bread
Once the dough has fully risen, gently brush the top with the prepared egg wash for a golden, shiny crust.
Bake for 25-30 minutes. The loaf should be a deep golden brown and sound hollow when tapped on the bottom.
For perfect results, check the internal temperature with a digital thermometer; it should read 190°F (88°C).
8
Cool and Serve
Remove the bread from the oven and let it cool in the pan on a wire rack for 10 minutes.
Carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing. This prevents the soft crumb from getting squished.
