Ingredients

2lb (900g) dried kidney beans

4 ham shanks

4 tins of beer

4 beer tins of water

3 chicken stock cubes

10 cloves garlic, crushed

3 large onions, diced

2 large bell peppers, diced

4 stalks celery, diced

1/4 cup Worcestershire sauce

2lb (900g) Portuguese sausage (1lb (450g) sliced, 1lb (450g). diced)

1 tin tomatoes, mashed

1/2 tin tomato sauce

5 potatoes large, diced 1/2 inch

1/2 cabbage, shredded

1lb (450g) macaroni

Method

First soak the beans overnight.

Boil ham shanks in beer with equal parts of water.

Add chicken stock cubes with crushed garlic

Simmer for about 5 hours until ham falls off bone.

Dice ham, using fat and lean meat, and add it back to the stock.

Discard bone.

Add onions, bell peppers, celery, liquid smoke, Worcestershire sauce, Portuguese sausage, tomatoes, tomato sauce and potatoes.

Add kidney beans and simmer until potatoes are done.

Cook macaroni in separate pot.

Just before serving, add shredded cabbage and simmer until just translucent.

Add cooked macaroni.

Add salt and pepper to season.

Best served the day after making.

Cooks Comments and Tips

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