Introduction

Portuguese Bean Soup is a hearty, smoky, flavor-packed dish deeply rooted in Hawaiian plantation culture. This comforting soup blends Portuguese traditions with local island ingredients—creating a bowl that is rich, warming, and famously served at community gatherings, potlucks, and family dinners. Its bold flavors come from smoked sausage, tender beans, vegetables, and a tomato-based broth that simmers into a thick, satisfying texture.

Historical Background

• Origin in the late 1800s: Portuguese immigrants from Madeira and the Azores arrived in Hawaii to work on sugarcane plantations.
• Fusion of cultures: These immigrants brought soups like Portuguese caldo with beans, sausage, and greens, inspiring what became Portuguese Bean Soup.
• Local adaptation: Hawaiians added ingredients available on the islands—such as ham hock, macaroni, local vegetables, and sweet chili pepper.
• Comfort food at gatherings: The dish became a staple at church fundraisers, community events, school fairs, and family gatherings across Hawaii.
• Symbol of plantation food culture: It represents the blending of Portuguese, Hawaiian, Japanese, Filipino, and other immigrant cooking traditions.
• Still beloved today: Portuguese Bean Soup remains one of Hawaii’s most iconic comfort dishes.

Ingredients

Protein & Flavor Base

• 1 lb smoked Portuguese sausage (or linguiça), sliced
• 1 ham hock or 1 cup diced ham
• 1 tbsp olive oil

Vegetables

• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 medium potatoes, cubed
• 1 cup cabbage, shredded

Beans & Pasta

• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 cup elbow macaroni

Broth & Seasoning

• 6 cups chicken broth
• 1 can (15 oz) tomato sauce
• 1 bay leaf
• 1 tsp paprika
• ½ tsp black pepper
• Salt to taste
• Optional: 1 tsp brown sugar to balance acidity

Instructions

Step 1 — Sauté the sausage

1. Heat olive oil in a large pot.
2. Add sliced Portuguese sausage and sauté until lightly browned. Remove and set aside.

Step 2 — Build the broth

3. Add onion and garlic to the pot; cook until softened.
4. Add ham hock (or diced ham) and sauté briefly.
5. Stir in chicken broth, tomato sauce, bay leaf, paprika, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer 30 minutes to extract flavor.

Step 3 — Add vegetables

7. Add carrots, celery, potatoes, and cabbage.
8. Simmer for 20–25 minutes until vegetables are tender.

Step 4 — Add beans & pasta

9. Add kidney beans, pinto beans, and the browned sausage.
10. Stir in elbow macaroni and cook 10–12 minutes until pasta is tender and soup thickens.

Step 5 — Final taste

11. Adjust salt and pepper.
12. Remove bay leaf and serve hot.

Serving Suggestions

• Serve with crusty bread or sweet Hawaiian rolls.
• Add a squeeze of lemon for brightness.
• Top with fresh parsley or green onion.

Variations

• Spicy version: Add chili flakes or Hawaiian chili pepper water.
• Healthier version: Use turkey sausage and whole wheat macaroni.
• Traditional Madeira style: Add kale instead of cabbage.
• Thicker texture: Mash a few beans before adding to the soup.

Nutrition Table (Per Serving – Approx.)

Nutrient	Amount
Calories	485 kcal
Protein	28 g
Carbohydrates	52 g
Fat	18 g
Fiber	10 g
Sodium	1310 mg
Sugars	7 g

Boneless Chicken Wings