Ingredients

8oz (225g) dry kidney beans

1lb (450g) ham hock

1lb (450g) soup bone

1 onion, chopped

2 whole cloves

1 cup celery

1/2 green pepper

1 cubed potato

12oz (338g) Portuguese sausage (linguica)

3 peppercorns

1 bay leaf

8oz (225g) tomato sauce

1 small cabbage

Method

Soak beans overnight in 2 pints of water and 1 tsp of salt.

Drain and add the remaining ingredients, apart from the sausage and cabbage, with 8 cups water.

Cover and simmer for approximately 4 hours, topping up the water if necssary.

Add the sausage and cabbage, and simmer for 40-45 minutes.

Remove ham hock and soup bone, pick off meat and return to soup.

Great served on a cold winter's night.

Cooks Comments and Tips

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