Ingredients

4 Portuguese sausages, cut 1-inch pieces

4 meaty ham hocks

2 cup dried kidney beans

2 stalks celery, sliced

1/2 cup macaroni

1 24oz tin peeled tomatoes

1 8oz tin tomato sauce

1 small cabbage

1 clove garlic, crushed

14 cup water

1 tbsp salad oil

1 large sliced onion

Method

Soak beans overnight in the 14 cups of water.

Next day, simmer with the ham hocks for 1 1/2 hours, until beans are tender.

Saute garlic, onions, celery and sausage in oil.

Add tomato sauce and when simmering, add to the beans and simmer for 15 minutes.

Add the chopped cabbage, macaroni, tomatoes, salt and pepper to season.

Simmer for 20 minutes.

Serves 16.

Cooks Comments and Tips

.