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Categories:Viewed: 41 - Published at: 9 months ago
Ingredients
- 1 pound dried pinto beans
- 2 ham hocks
- 1 large onion, diced
- water to cover
- 7 ounces linguica sausage (such as Silva(R)), sliced
- 1 small head cabbage - quartered, cored, and thinly sliced
- 1 large potato, cubed
- 1 (8 ounce) can tomato sauce
- salt and ground black pepper to taste
Method
- Place beans in a large pot and cover with water. Soak 8 hours to overnight.
- Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
- Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.
